Vanilla Bean Flan
1 1/4 cups milk (1%) 1 vanilla bean; split lengthwise 1/4 cup sugar 1 large egg 1 large egg yolk 1/4 cup nonfat sweetened condensed milk Special Equipment: 4 (5-6 oz.) deep custard cups or ramekins Preheat oven to 350F. Heat 1% milk with vanilla bean halves in a small saucepan over moderate heat until hot. Remove from heat, cover, then steep 20 minutes. Cook sugar in a 6-inch nonstick skillet over moderately low heat, swirling skillet to help sugar melt evenly, until melted and pale golden. Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes. Immediately pour into custard cups, tilting cups to coat bottom. Let caramel cool. Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth. Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture. Divide custard among cups and bake in a water bath, loosely covered with a sheet of foil, in middle of oven until custard is set but still trembles slightly, 35 to 40 minutes. Remove cups from water bath and cool on a rack. Chill, uncovered, at least 2 hours. Unmold flans by running a knife around edges to loosen and inverting onto plates. Cooks' note: Flans can be made 1 day ahead and kept chilled in custard cups, uncovered. Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
