| INGREDIENT | PROCEDURE |
|---|---|
Water3 quarts | 1 Preheat oven to325°F (160°C)and adjust rack to middle position.2 Bring[3 quarts]water to a boil for water bath. |
| INGREDIENT | PROCEDURE |
|---|---|
Sugar3⁄4 cup Water3 tbsp | 1 In3-quart saucepan, add sugar and water.2 Cover with lid and bring to simmer overmediumheat, about3 minutes.3 Remove lid and cook until caramel reaches desired golden shade.4 Pour hot caramel into9-inch pie plateand swirl to coat bottom and sides.5 Set aside caramel-lined dish. |
| INGREDIENT | PROCEDURE |
|---|---|
Sugar1⁄2 cup Water2 tbsp Heavy cream2 cups Milk1 cup | 1 In same unwashed pot, add sugar and water.2 Cook until caramel reaches desired golden shade.3 Add cream and milk, bring to simmer while stirring to dissolve caramel. |
| INGREDIENT | PROCEDURE |
|---|---|
Eggs5 3⁄4 oz Egg yolks1 1⁄2 oz Diamond crystal kosher salt1 tsp Vanilla extract1 tsp Caramel cream mixture1 batch | 1 Pour caramel cream mixture into blender pitcher.2 Turn blender onlowand while running, add eggs, yolks, salt, and vanilla.3 Pour custard into prepared caramel-lined dish.4 Cover lightly with plastic wrap or foil. |
| INGREDIENT | PROCEDURE |
|---|---|
Prepared custard in dish1 batch Boiling water3 quarts | 1 Place foil ring or wire rack in roasting pan.2 Rest custard dish on top and place in oven.3 Pour boiling water into roasting dish until halfway up custard dish.4 Bake until custard is set with slight jiggle, about45 minutes.5 Cool fully in refrigerator at least2 hours, preferably overnight. |
| INGREDIENT | PROCEDURE |
|---|---|
Chilled baked flan1 batch Maldon salt to taste0 | 1 Run paring knife along edge to loosen flan from dish.2 Flip over onto rimmed plate to catch caramel sauce.3 Sprinkle with Maldon salt to taste.4 Keep refrigerated covered for[3-5 days]. |