Vanilla Bean Flan Recipe

Prepare the Caramel

In a small saucepan over medium heat, add 1/2 cup of sugar and 2 tablespoons of water. Stir until the sugar dissolves, then stop stirring and allow it to boil until it turns a deep amber color. Quickly pour the caramel into the bottom of a flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

Make the Flan Mixture

In a medium saucepan, combine the whole milk, heavy cream, and the seeds scraped from the vanilla bean (reserve the pod for later). Heat over medium heat until just simmering. Remove from heat and let it steep for 15 minutes.

Blend the Ingredients

In a blender, combine the eggs, egg yolks, salt, and the warm milk mixture (remove the vanilla pod). Blend until smooth and well combined.

Bake the Flan

Preheat your oven to 325°F (160°C). Pour the flan mixture over the caramel in the mold/ramekins. Place the mold in a larger baking dish and fill the dish with hot water to create a water bath. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.

Cool and Serve

Remove the flan from the oven and let it cool in the water bath for about 30 minutes. Then, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges, invert onto a plate, and garnish with fresh berries and almond berry cookies.