Flan - Creme Caramel

This recipe was originally from a Creme Brulee book by Randolf Mann. As with all recipes, I've changed it a little to fit my taste. All the changes I've made are in italics.

Ingredients:
1/4 cup granulated sugar (plus 4 teaspoon for caramelizing)
1 cup half 'n' half
2 egg yolks
1 egg
3/4 teaspoon vanilla
Pinch of salt
orange zest (about 1 tbs) (optional)
2 tbs white chips (optional)

You will need 4 deep, 4-ounce custard cups or ramekins. Sprinkle one teaspoon of sugar in the bottom of each ramekin and caramelize with a torch, moving the flame in slow spirals, until amber or dark amber beads form over the entire bottom surface. Set aside to cool. (You can also melt sugar over low heat using a saucer. If you like the essence of burnt sugar sweetness, add a pinch of brown sugar into the mix.)

Preheat oven to 300 degrees F. Combine 1/4 cup sugar and half 'n' half in a saucepan. Stir well while heating until almost to the boiling point. Add orange zest and the chocolate white chips. Stir until it's melted. Set aside to cool.

In another bowl, briskly stir the egg yolks, whole egg, vanilla and salt, without beating, until very liquid. Try not to create too many bubbles. Continue to stir briskly, add the cream mixture slowly in a thin stream until all is blended. Strain the mixture through a fine sieve and fill the ramekins, taking care to pour gently. Place in a hot water bath and bake about 40 minutes (to an hour) until the centers are softly set. They should jiggle slightly. Remove the hot water bath from the oven and allow the custards to cool in the water for about 10 minutes. When comfortable enough to handle, cover the ramekins with wrap and chill in the refrigerator for about 2 hours. Unmold and serve.

Serves 4

*Unmolding tip for serving: Hold the bottom two-thirds of each ramekins in a bowl of hot tap for about a count of 20. Then, with a small paring knife, go around the edge of each custard. Turn the ramekins over in the center of the dessert plate. If the custard does not fall out, gently slip the paring knife along the side. This will release the vacuum and the custard will come out.


[L: The brown sugar experiement. R: Granulated sugar]