Categories Milk/Cream Egg Dessert Bake Boil Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make caramel:
- Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
- Immediately divide caramel among ramekins and swirl each ramekin to coat bottom and about halfway up side.
- Make flan:
- Preheat oven to 350°F with rack in middle.
- Put cajeta, half-and-half, and lime zest in a heavy medium saucepan. Split vanilla bean lengthwise and scrape seeds into saucepan, then drop in pod. Bring to a simmer, stirring until smooth.
- Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid, then strain through a fine-mesh sieve into another bowl. Ladle custard into ramekins.
- Bake in a hot water bath until edge is set but a quarter-size spot in center is still wobbly, 30 to 40 minutes.
- Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Unmold just before serving. Serve warm or at room temperature.
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