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Diana Kennedy's Flan

none

1/2 cup sugar (for caramel on bottom)
1 quart whole milk
1/2 cup sugar
1 vanilla bean
4 whole eggs
6 egg yokes

1. Dump half a cup of sugar into a heavy-bottomed saucepan and turn on the heat to medium-high. When the bottom layer of sugar has melted and started to color, turn the heat up to high and stir continuously with a wooden spoon until all of the sugar is melted and a bit frothy and is a uniform medium brown. Pour the syrup into a mold -- I used 9" Pyrex pie pans -- and swirl around so that the caramel completely covers the bottom and comes part way up the sides. Set aside and let cool completely. 2. Pour a quart of whole milk into a saucepan, add half a cup of sugar and a vanilla bean, and turn the heat to medium. Bring the milk to a simmer and cook gently for around 15 minutes. You should boil the milk down by around a cup. Set aside and let cool completely. 3. Put four whole eggs and six egg yolks into a large bowl and mix with a fork. Add the cooled milk and mix thoroughly, then strain through cheesecloth or a fine-mesh strainer into a bowl. (Retrieve the vanilla bean, rinse with cold water, and dry on paper towels if you'd like to reuse it for something else.) Pour the eggs and milk into the prepared mold. Place the mold into a larger pan and fill with boiling water to about halfway up the sides of the mold. Place into a preheated 350F oven and cook for two hours or until a toothpick stuck in the center comes out clean. Take out of the oven and place on a rack and cool. When at room temperature, wrap with plastic wrap and refrigerate overnight. 4. To serve, bring the flan back to room temperature. When the caramel has become completely liquid again, place a large plate over the flan and invert. Slice into eight slices. Serves eight normal people. - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00


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