| 1 |
Heat oven to 350°. |
| 2 |
Heat milk to scalding. |
| 3 |
Combine 1 cup sugar and 1/2 cup water in medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns a golden brown, brushing down sides of pan with a wet pastry brush and swirling pan occasionally - about 10 minutes. (Mixture turns brown very quickly and must be watched carefully!) |
| 4 |
Quickly pour syrup into six 3/4-cup ramekins or custard cups, immediately tilting each ramekin to coat sides. |
| 5 |
Set ramekins into a 13"x9"x2" baking pan. |
| 6 |
Whisk eggs, yolks and the 7 tablespoons of sugar in medium bowl until just blended. |
| 7 |
Add vanilla. |
| 8 |
Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. |
| 9 |
Pour custard into prepared ramekins, dividing evenly. |
| 10 |
Pour enough hot water into baking pan to come halfway up sides of ramekins. |
| 11 |
Bake until centers of flans are gently set, about 40 minutes. |
| 12 |
Transfer to rack to cool. Chill until cold, about 2 hours. |
| 13 |
Cover and chill overnight (can be made 2 days ahead). |
| 14 |
To serve, run small, sharp knife around flan to loosen. Turn onto serving dish. |