Flan

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
175
protein 
7 g
sodium 
70 mg
carbohydrates 
17 g
fat 
8 g
fiber  
0 g
cholesterol 
216 mg
Servings 
8
Ingredients 

Sugared Bottom
½ cup cane sugar
¼ cup water

Flan
1 vanilla bean, scraped
1 cup half and half
½ tso ground cinnamon
1 12-oz can evaporated skim milk
⅓ cup cane sugar
8 lg egg yolks

For ease of scraping vanilla paste from bean, soak whole bean in warm water or hot milk for 10 minutes before slicing and scraping.
Instructions 
  1. Preheat oven to 250F.
  2. In a small saucepot, mix ½ cup sugar with water until sugar has the consistency of wet sand. Cook sugar over high heat and allow to carmelize while washing down the sides of the pot with water to avoid crystallization. When the sugar is honey colored, stop cooking. Place 1 tablespoon sugar mixture in the bottom of 8 4-ounce ramekins. Swirl the sugar so that some of it goes up the side of the cup. Allow to cool to room temperature or place in the refrigerator to set.
  3. In a medium saucepan, combine scraped vanilla bean, half and half, cinnamon, milk and sugar. Bring to a simmer; do not boil. Remove from heat and whisk in egg yolks until well combined.
  4. Evenly divide the mixture into prepared ramekins and arrange in a baking pan.  Add enough hot water to the baking pan to come to half the level of the ramekins. Place in oven and bake for 50 to 55 minutes, until custard is set or until a knife inserted in the center comes out clean. Cool and refrigerate
For ease of scraping vanilla paste from bean, soak whole bean in warm water or hot milk for 10 minutes before slicing and scraping.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.