Tuesday Flan

Rob and I are getting a gallon of farm fresh milk every week and don't drink it all during the winter. So, every Tuesday (which is milk delivery day) I have been making flan. This is a Rick Bayless recipe with very few modifications.

Vanilla-Flavored Caramel Custard
modified from Rick Bayless' Authentic Mexican
makes one large flan (10 servings)

2 quarts milk
1 2/3 cups sugar
1/2 vanilla bean (or 1 teaspoon vanilla extract)
1/3 cup water
6 eggs
6 eggs yolks

Split the vanilla bean in half lengthwise and scrape the seeds into the milk. Add the whole bean to the milk too. Bring the milk, vanilla bean (if you are using vanilla extract, wait to add it with the eggs) and 1 cup of sugar to a boil in a large saucepan. Regulate the heat so the mixture simmers briskly without boiling over; stirring regularly, let reduce to 1 quart, about 45 minutes to 1 hour.

Measure the remaining sugar into a small heavy saucepan and dribble the water in, first around the sides then over the sugar, and stir several times. Bring to a boil, wash down the sides of the pan with a brush dipped in water then simmer over medium heat, without stirring, until the syrup begins to color. Swirl the pan continuously over the burner until the syrup is an even deep amber. Immediately pour the caramel into the 2 1/2 quart souffle dish. Tilt the dish to distribute the caramel over the bottom and sides.

Set the souffle dish in a baking pan deep enough to hold 2 inches of water. Put a teakettle of water on to heat and preheat the oven to 350F.

When the milk is reduced to one quart, remove the vanilla bean and strain milk through a fine mesh sieve to remove and membranes or milk "skins." Beat the eggs and yolks in a large bowl until liquidy. Slowly beat in the hot reduced milk, then pour mixture into the mold.

Fill the outside baking pan with 2 inches of water. Cover both pans lightly with foil and bake until the custard has just set, about 40 to 50 minutes. Remove from the oven and let cool in the water bath. The custard will set completely as it cools.

For best results, let the custard cool completely. Run a non-serrated knife around the edge to loosen. Twist the dish back and forth to ensure the custard is free from the mold. Invert a deep serving plate over the top, flip the two pans over and listen for the flan to drop. If there is still caramel in the bottom of the mold, either scrape it out with a spatula onto the flan.

Notes:

If you want to make ahead or travel with this dish you have a couple of options:

1. I have made the flan up to 2 days ahead of time, waiting to flip it on to a serving dish until you are ready to serve it.

2. You can make the milk reduction and caramel and wait to combine and bake until you have reached your destination. Then add the eggs and bake.