Preparation:
Caramel sauce: To make the caramel sauce, add 1 cup granulated sugar to a heavy, medium sized skillet. Swirl the pan over low heat until the sugar dissolves. Continue cooking, swirling, until syrup turns deep amber and all lumps and grains of sugar dissolve. Quickly pour caramel into a 1 1/2 quart Pyrex® or ovenproof round casserole dish. You can also use six, 6 ounce Pyrex custard cups. Using oven mitts, immediately tilt the dish/cups so that the caramel evenly coats the bottom and up the sides. Set your dish or custard cups into a 13″ x 9″ x 2″ baking pan and set aside.The recipe calls for 8 eggs total: 6 yolks and 2 whole eggs. Separate the yolks from 6 of the eggs. You won’t be using the 6 egg whites in this recipe. Whisk the whole eggs and the yolks in a medium bowl, preferably one with a pour spout. Add the 3/4 cup sugar and whisk until the mixture is pale yellow and thick. Set the egg mixture aside. Add the half & half to a heavy medium saucepan. Stir in the salt, reserving the vanilla extract for later. Bring to simmer over medium heat. Take care not to let the cream come to a full boil to prevent it from spilling over. Remove from the heat and stir in the vanilla extract. Temper the egg mixture by gradually whisking in the hot half & half mixture. Don’t add the hot milk too quickly or the eggs will cook! Next, pass the mixture through a fine-mesh strainer into a large liquid measuring cup or bowl with a pour spout. This will ensure that the flan will be perfectly smooth. Pour the strained custard into the caramelized baking pan or custard cups. Next, create a water bath around the dish/dishes of flan by pouring hot (not boiling) water into the 13″ x 9″ x 2″ baking pan until it comes halfway up the side of the flan dish. Be careful not to get water into the custard. Carefully transfer to the middle oven rack. Bake until the center of the flan is gently set, about 1 hour and 10 minutes. It will only take about 45 minutes for the custard in cups. Insert a small, sharp knife into the center of the flan. If the flan is set, the knife will come out clean. Transfer flan to a rack and cool. Cover and chill until cold, about 4 hours or overnight. When you are ready to serve, run a small, sharp knife around the edge of the flan to loosen it from the sides of the baking dish. Shake very gently to release the flan. Place a flat serving plate on top of the baking dish or custard cups and quickly and carefully flip the flan over. Carefully lift off the baking dish, allowing the caramel syrup to run over the flan. Cut into pie-shaped wedges, top with a little fresh whipped cream, serve and enjoy!
