Flan
The contrasting textures and flavors of this creamy dessert with its caramelized topping make it a crowd favorite. My friends fight for the last piece, so be careful not to get hurt!
Prepare 15 minutes plus 24 hours of chilling
Cook 1 1/2 – 1 3/4 hours
Serves 4-6
butter, for greasing
1 cup plus 2 tbsp superfine sugar
4 tbsp water
a few drops lemon juice
scant 2 1/2 cups milk
1 vanilla bean
2 large eggs
2 large egg yolks
To decorate
sugared fruit
fresh mint sprigs
1. Preheat the oven to 325 F/160 C. Lightly grease the side of a 5 cup soufflé dish.
2. To make the caramel, place generous 3/8 cup of the sugar with the water in a pan over medium heat. cook stirring, until the sugar dissolves, then boil until golden brown. Remove from the heat and add the lemon juice. Pour into the dish and swirl around. Set aside.
3. Pour the milk into a pan. Slit the vanilla bean lengthwise and add it to the milk. Bring to a boil, remove the pan from the heat and stir in the remaining sugar, stirring until it dissolves. Set aside.
4. Beat the eggs and yolks together in a bowl. Pour the milk mixture over them, whisking. Remove the vanilla bean. Strain the egg mixture into a bowl, then transfer to the soufflé dish.
5. Place the dish in a roasting pan with boiling water to come two-thirds up the side. Bake in the preheated oven for 75-90 minutes, or until a knife inserted in the center comes out clean. Let cool completely Cover with plastic wrap and let chill for at least 24 hours.
6. Run a knife around the edge. Place an upturned serving plate on top of the soufflé dish, then invert the plate and dish, giving a sharp shake. Lift off the dish and serve, decorated with sugared fruit and mint sprigs.
