Ingredients

Software:
1 1/2 cups whole milk
1 cup half-and- half
1 teaspoon vanilla extract
1/2 cup sugar

An assortment of jams, preserves, or dessert sauces such as:
Blueberry jam
Apricot preserves
Butterscotch ice cream topping
Hot fudge ice cream topping

6 eggs

Hardware:
Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare
around
8 custard cups
Glass or stainless steel bowl with a spout
Fine mesh strainer
Small nonreactive saucepan
A kettle boiling water
Whisk

Directions

Heat oven to 350 degrees F.

In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare
simmer over medium-low heat.

Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping

should come a few millimeters up the side of the custard cup.

Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the
whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top
freezer bags. The frozen whites can be frozen up to a year.)

Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out
of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the
eggs with a whisk until slightly thickened and lightened in color. While whisking the
eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into
the saucepan with the remaining milk mixture.

Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the
egg mixture through the strainer in order to catch any curdled egg bits or particles that
may be in the mixture.

Place the custard cups into the roasting pan. Evenly distribute the custard into the
custard cups, going short on the first pass. Place the pan on the middle rack of the oven
and pour boiling water into the pan just under the level of the custard.

Cook the flans for about 40 minutes, or until they wobble slightly when the pan is
wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and
the center. If it comes out clean, the flans are done. Using tongs, remove the cups from
the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before
discarding. Cool, cover and chill.