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Gather the ingredients.
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Wipe out the ramekins to ensure that there is no dust in them. Set them in a 9- by 13-inch glass baking dish, which will be used for a boiling water bath while baking.
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Heat 4 to 5 cups of water in a pot on the stove.
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Heat a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar.
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With the back of a wooden spoon, keep the sugar moving constantly in the skillet until the sugar is completely melted and caramelized to a rich medium-brown color.
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Carefully spoon caramelized sugar into each of the 6 ramekins or a large baking dish.
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Preheat oven to 325 F (162 C).
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In a saucepan, scald the cream. Keep a close eye on the pan, so the cream does not boil over. Remove immediately.
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Meanwhile, in a mixing bowl, slightly beat 3 eggs.
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Mix in the remaining 1/4 cup sugar.
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Stirring constantly, gradually add the hot cream to the egg mixture.
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Stir until the sugar is dissolved and then blend in the vanilla extract.
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Ladle the mixture into ramekins.
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Carefully remove 1 or 2 ramekins to provide some extra room in the larger dish. Pour hot water until there is about 1/2-inch of water in the 9- by 13-inch baking dish for the water bath.
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Replace ramekins. If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully add more water.
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Bake uncovered in the water bath for 50 to 60 minutes, or until a knife comes out clean when inserted halfway between the center and the edge of the dish. To ensure the custard does not over-cook, check for doneness after 45 minutes, then every 3 to 5 minutes.
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Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in the refrigerator. This usually takes at least 1 hour.
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When ready to serve, un-mold the flan by running a knife around the inside edge of each baking dish.
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Place a small dessert plate on the top of the ramekin.
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With one hand under the ramekin and the other on top of the plate, turn it over in one smooth motion.
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Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out and onto the plate.
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Garnish with whole blanched almonds and a sprig of mint if desired.
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Serve and enjoy!
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Ramekins Are Not Required
While it's traditional to bake flan in ramekins for individual servings, don't worry if you don't have them. A single baking dish that can fit into a 9- by 13-inch dish will work just fine. You do need to ensure that the dish holding your flan is tall enough to accommodate the 1/2-inch of water required for the water bath.
Flan on the Go
Because it is made in ramekins or a baking dish and not removed until it's time to eat, flan travels well in an ice chest. This makes it an excellent choice if you need to take it to a dinner party or family gathering. Just cover it tightly with plastic wrap while en route and un-mold when ready to serve.
Source: https://www.thespruceeats.com/classic-vanilla-flan-recipe-3083004
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