Flan, also known as crème caramel, is very similar to Crème Brûlee (opposite), in that a custard (here made with whole eggs and milk, rather than yolks and cream) is combined with a layer of caramel. But with flan, the caramel is poured into the dish before the custard is added; once the custard has baked and chilled, it is inverted before serving, so the caramel—which first hardens and then turns to liquid again in the warm oven—on the bottom becomes a sauce on top. There are two critical steps in making the caramel: First is to prevent the sugar from crystallizing. The second is to stop the caramel from cooking any more as soon as it has reached the desired color. Combining the sugar with water at the outset makes it much less likely to crystallize, so long as the sugar is dissolved (adding lemon juice can also help). Also, avoid stirring the mixture, as crystals can form on the spoon; swirl the pan to dissolve the sugar instead. Finally, keep a pastry brush and small bowl of water within easy reach for washing away any crystals that form on the sides of the pan, and set up an ice bath, to help stop the cooking when the time comes.

　　

Ingredients

makes 8

　　

For caramel

3/4 cup sugar

　　1/4 cup water

　　Juice of half a lemon (optional)

　　

For custard

3 cups whole milk

　　3/4 cup sugar

　　4 large whole eggs plus 3 large egg yolks

　　1/4 teaspoon coarse salt

　　1 teaspoon pure vanilla extract

　　

Step 1

Prepare oven and ramekins Heat oven to 325°F. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.

　　

Step 2

Make caramel In a saucepan over medium-high heat, stir together sugar, water, and lemon juice (if using), stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.

　　

Step 3

Make custard In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).

　　

Step 4

Meanwhile, whisk egg yolks In a large mixing bowl, whisk together the eggs, yolks, remaining sugar (1/4 cup plus 2 tablespoons), and salt. Temper eggs Add a ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.

　　

Step 5

Strain Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.

　　

Step 6

Bake Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.

　　

Step 7

Chill and serve Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over the top of each. Invert, and gently lift ramekin to remove. Serve immediately.

　　

Variation

Step 8

To make a large flan, prepare caramel as directed above and pour into an 8-inch round cake pan. Top with custard, then set pan in a hot-water bath and bake, chill, and serve as directed above.

　　

Equipment

Step 9

You will need a pastry brush for washing down the sides of the pan as well as eight 4-ounce ramekins, and a large roasting pan that can hold all the ramekins for the bain-marie (water bath).

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.