Flan Recipe

Flan

1. 1

   Make caramel: In a heavy saucepan over medium heat, combine 1 cup granulated sugar and 0.25 cup water. Do not stir; swirl the pan until the sugar dissolves and the mixture turns a deep amber color. Remove from heat.

2. 2

   Carefully spoon the hot caramel into six 6–8 oz ramekins (or a single mold), tilting to coat the bottoms evenly. Let caramel set.

3. 3

   Warm the dairy: In a saucepan, combine 2 cups milk, 1 cup heavy cream, 0.75 cup sugar, vanilla extract, and almendrado tequila. Heat until just steaming; do not boil. Remove from heat.

4. 4

   Make the custard: In a large bowl, whisk eggs and egg yolks with 0.25 tsp salt until blended. Slowly whisk in the warm dairy mixture to temper the eggs. Transfer the custard to a clean bowl; strain through a fine-mesh sieve.

5. 5

   Assemble: Divide the custard among the caramel-lined ramekins or pour into a single larger mold.

6. 6

   Bake: Place the filled ramekins in a baking dish and add hot water to reach halfway up the sides. Bake in a preheated oven at 325–350F (165–175C) until the centers are just set, about 40–60 minutes.

7. 7

   Cool and chill: Remove from water bath, let cool to room temperature, then refrigerate at least 4 hours or overnight.

8. 8

   Candied almonds: In a skillet over medium heat, combine 0.5 cup sliced almonds, 2 tbsp granulated sugar, 1 tbsp water, and a pinch of salt. Stir until the sugar coats the almonds and crystallizes; spread on parchment to cool.

9. 9

   Serve: To unmold, run a knife around the edge of each flan, invert onto serving plates, drizzle with dulce de leche, and garnish with the candied almonds.