Back to 6 servings caramel 0.75 cup granulated sugar, for the caramel 0.25 cup water, poured around the edge of the pan, not stirred in custard 3 eggs, room temperature 3 egg yolks, room temperature 1 teaspoon vanilla extract 3 cups whole milk 0.5 cup granulated sugar 1 pinch salt
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1 Step 1: Preheat the oven to 325°F (163°C). Set a kettle of water to boil.2 Step 2: Combine the sugar and water in a small saucepan over medium heat. Do not stir; swirl the pan gently if the sugar colors unevenly. Cook until it reaches a dark amber caramel.3 Step 3: Remove the caramel from the heat and quickly divide it among the ramekins before it darkens further. Swirl to coat the bottoms.4 Step 4: Heat the milk, sugar and salt in a medium saucepan over medium heat, stirring now and then, until steaming and about 160°F (71°C). Do not let it boil.5 Step 5: Gently mix the eggs, yolks and vanilla without beating air into them.6 Step 6: Temper the eggs by adding the hot milk a ladle at a time, whisking gently, then pour in the rest and stir gently.7 Step 7: If the caramel has not hardened yet, chill the ramekins briefly in the refrigerator.8 Step 8: Strain the custard through a fine sieve into the caramel-lined ramekins, then skim or pop any surface bubbles.9 Step 9: Line a deep baking dish with a folded kitchen towel and arrange the ramekins on it, spaced evenly. Pour hot water into the dish until it comes halfway up the sides of the ramekins, being careful not to splash any into the custard.10 Step 10: Loosely cover the dish with foil and bake on the center rack for 35 to 45 minutes, depending on ramekin size, until the custard is just set and a sharp knife inserted into the center comes out clean.11 Step 11: Cool the flans on a wire rack to room temperature, then refrigerate for at least 6 hours or overnight.12 Step 12: When ready to serve, run a knife around the inside edge of each ramekin. Place a dessert plate upside down over the top, flip both together, and shake gently until the flan slips out onto the plate.getsaucepan.com/r/96ee719c-45e5-5d4d-a102-f5d8c5bf5699
Cook this in Saucepan Bánh Flan (Vietnamese Caramel Custard) as one big step at a time. Hands free, with timers that ring.
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