Serves 8
For The “Burnt Sugar”
2 Cups Granulated Sugar
¼ Cup Water
For The Flan
5 Large Eggs
3 Large Egg Yolks
1 Cup Granulated Sugar
4 Cups Heavy Cream
1 Teaspoon Pure Vanilla Extract
Pinch of Freshly Grated Nutmeg
Mixed Berries for Garnish
Preheat oven to 350°. Bring a pot of water to a simmer.
In a heavy saucepan combine 2 cups sugar and ¼ cup water. Swirl pan over high heat until sugar is dissolved and cook mixture until it turns a beautiful amber/brown color. Do not stir the sugar and water with a spoon and to keep the sugar from crystalizing on the side of the pan, place a cover over the pan while boiling for a minute. This will help melt any sugar that sticks to the side of the pan. As soon as the sugar turns that beautiful amber/brown color you are looking for, immediately remove from heat. Evenly distribute the sauce between 8 / 8 ounce ramekins or coffee cups. (I like to use coffee cups because it is easy to remove them from the water bath using the cup handle.) Swirl the sauce around the ramekin/cup to coat it a little. You want most of the sauce on the bottom of the ramekin/cup. Set aside to completely cool and set up hard.
In large mixing bowl, whisk the whole eggs and the egg yolks together until completely blended. Gradually whisk in the sugar. Add the heavy cream, vanilla and nutmeg and whisk together until all is incorporated.
Evenly divide the mixture between the prepared cups. You will have enough custard to fill the cups about 2/3 full. Place the cups in a roasting pan large enough so that the cups have at least two inches of space between them. Pour enough of the hot water into the pan to reach half way up the side of the cup.
Bake the custards for about 50 to 60 minutes, until the tops are slightly golden and the custard is set. Check to see if the custards are set by inserting a thin bladed knife into the center of one of the custards. If it comes out clean they are ready. If not, bake a little longer. Carefully remove the roasting pan from the oven and then carefully remove the cups from the water. Let cool completely to room temperature. Place in refrigerator for at least 4 hours or overnight.
To serve, run a thin bladed knife around the edge of the custard and invert onto a serving dish. Gently shake the custard out of the cup. The syrup will come out and run all over the custard. Garnish with fresh berries.
