This classic Spanish dessert has many cousins, including crème brûlée and crème caramel. Serve flan simply, with berries and fruit on the side.
Serves: 6Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 1 1⁄4 cup sugar
- 2 1⁄2 cups half-and-half
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 3 large eggs
- 3 egg yolks
- 1 pint fresh raspberries
- In a saucepan over medium heat, cook 1⁄2 cup sugar, stirring constantly, until it liquefies and turns a golden shade. Pour the caramelized sugar into a heat-safe flan mold or soufflé dish. Carefully swirl the liquid around to coat the bottom and sides of the dish.
- Pour half-and-half into a saucepan and heat until steamy, but not boiling. Add vanilla and almond extracts. In a large bowl, beat eggs, egg yolks, and sugar until light-colored and fluffy. While beating, slowly pour in warm half-and-half. Mix until combined.
- Pour egg mixture into flan dish. Place in a baking pan with water coming halfway up the sides of the flan dish. Bake at 350ºF until firm, about 1 hour. (Make sure water in baking pan doesn’t evaporate.) Cool in refrigerator and serve with berries.