Caramel Flan
Recipe makes 6 servings
Ingredients
5 cups whole milk, reduced to 2 1/2cups
Generous pinch of saffron
(Reduce the milk with saffron and store it in a quart jar in the 'fridge until you're ready to bake the Flan)
Pinch of salt
1 cup sugar
2 large eggs
4 large yolks
1/4 cup sugar
2 teaspoons vanilla
Preparation
Reduce 5 cups of whole milk to 2 1/2 cups.
The easiest way to do this is to simmer the Milk in a large nonstick pan over medium heat, continually stirring until it reduces. But let's face it, that's hard to do; the phones ring, minds wander. The important thing here is to stir often and keep the milk moving enough to prevent scorching. When reduced by half its volume, the milk will become a light cream color, and the saffron will open its flavor fully.
Once you've reduced the milk, measure it. (Measure it as you go along to be sure you're near the point of halfway.) Measure the strained milk, strain it through a cheesecloth to remove any lumps or bumps, and add cream if needed to get an exact measure of 2 ½ cups. Set it aside to cool. Reduced milk can be refrigerated up to 2 days before you bake the Flan.
Adjust rack to center and preheat oven to 350°F.
Dissolve 1 cup sugar in a heavy saucepan over medium heat.
Increase the heat to high and cook without stirring until syrup turns a deep amber color. Quickly pour equal amounts of caramel into 6 ramekins.
Line a metal 13x9x2-inch baking dish with a linen tea towel to keep the ramekins from sliding about—carefully set ramekins in the towel-lined pan. When you pour the hot water into the pan, you can more easily transfer it from the counter to the oven and back without spilling.
Warm reduced milk, add a pinch of salt, stir. Bring to a warm temp (110 degrees) but not hot.
Whisk eggs, egg yolks, vanilla, and the remaining 1/4 cup of sugar in a medium bowl just until blended. Gently whisk the saffron-infused reduced milk into the egg mixture without creating a lot of foam.
Pour custard into prepared ramekins. Pour enough hot water into the baking pan to come halfway up sides of ramekins.
Bake Flans until the centers are gently set, about 30 - 40 minutes. Remove ramekins from baking pan, transfer flans to rack, and cool to room temperature.
Chill for at least 2 hours before serving. Cover and chill until ready to serve. Flan can be made up to 2 days ahead.
To serve, run a small sharp knife around Flan to loosen. Invert onto a dessert plate. Shake gently to release the Flan. If the Flan does not loosen easily, place the bottom of the ramekin in a bowl of hot water for 10 seconds. Carefully lift off ramekin allowing caramel syrup to run over Flan.
Enjoy!
