FLAN

1.SELECT YOUR MOULDS/ 8 METAL DARIONEL MOULDS, ABOUT 120 ML/ 4 FL OZ OR A SOUFFLE DISH 1 LITRE 1 3/4 PINTS .ARRANGE IN A ROASTING PAN.

2.PUT 175 G/ 6 OZ OF THE SUGAR IN A SMALL HEAVY PAN WITH 60 ML/ 4 TBSP WATER.BRING TO THE BOIL OVER A HIG HEAT, SWIRLING THE PAN TO DISSOLVE THE SUGAR.BOIL, WITHOUT STIRRING, FOR ABOUT 5 MINUTES UNTIL THE SYRUP TURNS A DAR CARAMEL COLOUR.

3. IF USING INDIVIDUAL MOULDS, POUR A LITTLE CARAMEL INTO EACH ONE.IF USING A SINGLE MOULD, LIFT IT WITH OVEN GLOVES AND QUICKLY SWIRL THE DISH TO COAT THE BASE WITH THE CARAMEL (THE CARAMEL WILL HARDEN QUICKLY AS IT COOLS)

4.PREHEAT THE OVEN TO 160 C/325 F /GAS 3.IF ISING , SPLIT THE VANILLA POD LENGTHWAYS AND SCRAPE OUT THE SEEDS.POUR THE MIL AND CREAM INTO A PAN ,ADD THE VANILLA SEEDS OR ESSENCE AND BRING THE MIXTURE CLOSE TO THE BOIL, STIRRING.REMOVE FROM THE HEAT AND ALLOW TO STAND FOR 15-20 MINUTES.

5.IN A BOWL, WHISK THE EGGS AND EXTRA YOLKS WITH THE REMAINING SUGAR FOR 2-3 MINUTES UNTIL CREAMY.WHISK IN THE WARM MILK AND CREAM MIXTURE, AND THEN STRAIN IT INTO THE CARAMEL-LINED MOULDS.COVER WITH FOIL.

6.POUR BOILING WATER INTO THE PAN TO COME HALFWAYS UP THE SIDES OF THE MOULDS.BAKE INTIL THE CUSTARD IS JUST SET (20- 25 MINUTES FOR SMALL MOULDS, ABOUT 40 MINUTES FOR A LARGE ONE.A KNIFE INSERTED TO TEST SHOULD COME OUT CLEAN).REMOVE FROM THE WATER, LEAVE TO COOL , THE CHILL OVERNIGHT.

7.TO TURN OUT, RUN A PALETTE KNIFE AROUND THE CUSTARDS.COVER A LARGE MOULD WITH A SERVING DISH AND HOLDING TIGHTLY, INVERT THE DISH AND PLATE TOGETHER.LIFT ONE EDGE OF THE MOULD, WAITING FOR THE CARAMEL TO RUN DOWN, THEN REMOVE THE MOULD.COVER THE SMALL MOULDS WITH SAUCERS AND INVERT THEM TO SERVE.
ENJOY IT...