|pour molten caramelized sugar into each ramekin |
and swirl to coat thoroughly. be careful not to
burn yourself as the caramel is extremely hot.
|pour custard cream over caramel coated ramekins and bake|
in hot water bath.
|after ramekins have cooled overnight, run a knife around |
the edges to loosen and invert flan. voila!
My personal notes:
*Use real vanilla beans. Don't use vanilla extract or artificial flavors for this recipe because the vanilla bean makes the flan. You can find vanilla beans at any specialty store or Whole Foods.
*While making the caramel sauce, remove the pot from the heat immediately before it reaches your desired deep amber hue. The caramel will continue to darken after you take it off the stove, so swirl the pan to cool the mixture.
*Handle the caramel with extreme caution. I burned fingers while coating the ramekins.
*Make sure not to overcook the flans. Bake it for the suggested 40 minutes.