Photo: Becky Luigart-Stayner; Styling: Julia Rutland
Yield
Makes 8 servings

How to Make It

Step 1

Place 8 individual (1/2-cup) flan dishes or ramekins in 2-inch-deep baking dish or roasting pan; set aside.

Step 2

Combine cream and next 4 ingredients in a heavy saucepan. Stir over medium heat 5 minutes or until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to low, and simmer gently 10 minutes to infuse flavors.

Step 3

Whisk yolks in a large bowl until smooth. Strain cream mixture into a large measuring cup. Gradually whisk hot cream mixture into yolks. Pour mixture equally into prepared baking dishes.

Step 4

Pour enough hot water into roasting pan to reach halfway up sides of ramekins. Carefully place pan in oven. Bake at 325° for 30 to 35 minutes or until custard is almost set in center when pan is gently shaken.

Step 5

Remove flan dishes from hot water, and cool 30 minutes. Refrigerate at least 3 hours.

Step 6

Sprinkle 1 1/2 tablespoons light brown sugar evenly over surface of each custard. Place ramekins on a baking sheet, and broil 5 1/2 inches from heat 3 minutes or until sugar melts. Cool on wire racks to allow sugar to harden. Serve immediately or refrigerate.

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