Vanilla-Lime Flan Recipe
- 1 1/3 cups plus 1/2 cup sugar
- 1/2 cup water
- 4 teaspoons finely grated lime peel
- 3 large eggs
- 5 large egg yolks
- 2 cups whipping cream
- 1 1/2 cups whole milk
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Lime slices (optional)
- Preheat oven to 325°F. Place eight 2/3-cup ramekins or custard cups on work surface. Stir 1 1/3 cups sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Immediately pour caramel into ramekins. Using oven mitts as aid, pick up each ramekin and tilt and rotate to coat sides with caramel. Place ramekins in large roasting pan.
- Using back of spoon, mash 1/2 cup sugar and lime peel in large bowl until sugar is moist and fragrant. Add eggs and yolks; whisk to blend. Bring cream and milk to boil in heavy medium saucepan. Gradually whisk cream mixture into egg mixture. Whisk in vanilla and salt. Ladle custard into caramel-lined ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
- Bake flans until just set and beginning to color on top, about 45 minutes. Remove from water; let cool 45 minutes. Cover and refrigerate overnight.
- Cut around sides of ramekins to loosen flans. Invert flans onto plates. Garnish with lime slices, if desired.
