VANILLA BEAN FLAN
1 1/4 cups milk (1%)
1 vanilla bean, split lengthwise
1/4 cup sugar
1 large egg
1 large egg yolk
1/4 cup nonfat sweetened condensed milk
Preheat oven to 350F. Set aside 4 (5-6 oz.) deep custard cups or ramekins.
Heat 1% milk with vanilla bean halves in a small saucepan over moderate heat until hot. Remove from heat, cover, then steep 20 minutes.
Cook sugar in a 6-inch nonstick skillet over moderately low heat, swirling skillet to help sugar melt evenly, until melted and pale golden. Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes. Immediately pour into custard cups, tilting cups to coat bottom. Set aside to let caramel cool.
Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth.
Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture. Divide custard among cups.
Bake in a water bath, loosely covered with a sheet of foil, in middle of oven until custard is set but still trembles slightly, 35 to 40 minutes.
Remove cups from water bath and cool on a rack. Chill, uncovered, at least 2 hours.
TO SERVE:
Unmold flans by running a knife around edges to loosen and inverting onto plates.
TO MAKE AHEAD:
Flans can be made 1 day ahead and kept chilled in custard cups, uncovered.
Servings: 4
Adapted from source: Gourmet magazine, January 2000
1 1/4 cups milk (1%)
1 vanilla bean, split lengthwise
1/4 cup sugar
1 large egg
1 large egg yolk
1/4 cup nonfat sweetened condensed milk
Preheat oven to 350F. Set aside 4 (5-6 oz.) deep custard cups or ramekins.
Heat 1% milk with vanilla bean halves in a small saucepan over moderate heat until hot. Remove from heat, cover, then steep 20 minutes.
Cook sugar in a 6-inch nonstick skillet over moderately low heat, swirling skillet to help sugar melt evenly, until melted and pale golden. Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes. Immediately pour into custard cups, tilting cups to coat bottom. Set aside to let caramel cool.
Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth.
Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture. Divide custard among cups.
Bake in a water bath, loosely covered with a sheet of foil, in middle of oven until custard is set but still trembles slightly, 35 to 40 minutes.
Remove cups from water bath and cool on a rack. Chill, uncovered, at least 2 hours.
TO SERVE:
Unmold flans by running a knife around edges to loosen and inverting onto plates.
TO MAKE AHEAD:
Flans can be made 1 day ahead and kept chilled in custard cups, uncovered.
Servings: 4
Adapted from source: Gourmet magazine, January 2000
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