Adapted from Baking by Dorie Greenspan
~from Savoring Time in the Kitchen
There is nothing more enjoyable than a rich, vanilla custard topped with a delightful caramel topping and sauce. This is a wonderful and easy recipe if you follow the directions exactly as written.
First center a rack in the oven and preheat to 350F. Line a roasting pan (9x13) with 2 layers of paper toweling. Place an 8x2 metal cake pan in the oven to heat while you prepare the caramel (this will prevent the caramel from hardening before you can spread it over the bottom of the cake pan). Fill a tea kettle or medium saucepan with water and place it on the stove to boil.
Caramel Topping
1/3 cup sugar
1 tablespoon water
2 teaspoons fresh lemon juice
Flan
1-1/2 cups heavy cream
1-1/4 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract
1/3 vanilla bean caviar (pod cut open lengthwise, seeds and soft insides used)
To make the caramel, stir the sugar, water and lemon juice together in a small, heavy saucepan. Place the pan over medium-high heat and cook until it takes on a dark amber-color, approximately 5 minutes, removing the pan from the heat immediately when it starts to smell smokey.
Remove the cake pan from the oven with oven mitts and pour the hot caramel into the pan, tilting the pan quickly to spread the caramel evenly over the bottom surface. Set the pan aside while making the flan.
To make the flan, place the cream and milk in a medium heavy pan over medium heat and heat to just to a boil.
Meanwhile, in a 2 quart bowl or glass measuring bowl, whisk the eggs, yolks and sugar together for about a minute or two. Add the vanilla and vanilla bean caviar and mix to combine. Continue to whisk while adding about one-fourth of the hot liquid to the egg mixture. This will temper the eggs so they won't curdle. Continuing to whisk constantly, slowing pour in the rest of the hot cream and milk. Skim the foam off the top with a large spoon.
Place the caramel-coated cake pan in the roasting pan and pour the custard mixture into the cake pan and carefully, slide it into the oven. Very carefully, pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. Bake the flan for about 35-45 minutes, or until the top puffs up a little and starts to turn golden in spots. A knife inserted into the center should come out clean. Don't worry if the flan is still a bit jiggly.
Remove the roasting pan from the oven and transfer the cake pan to a cooling rack. Run a knife around the sides of the pan to loosen the flan. Allow the flan to cool to room temperature, then cover loosely and refrigerate for at least 4 hours.
When you are ready to serve the flan, run a knife around the sides of the cake pan once more. Using a rimmed serving platter large enough to hold the flan, turn the platter upside-down and place it on top of the cake pan. Flip the platter and pan over and remove the cake pan. The flan should slide out with the caramel sauce coating the custard.