Lisa’s Creamy Flan with Caramel Topping
Serves 4Preheat oven to 350 degreesYou will need 6 (6 oz) ramekinsI worked in a fantastic Mexican restaurant in the late 80's called Rebecca's. It was a very hot spot in Venice, California and always packed. The margaritas were incredible too. The first time I ever had flan was at Casa Vega. Dang, they had good food and their flan was unbelievable. Mine is creamy but doesn't have the classic touch to it. It's not inverted and is eaten out of the ramekin. I hope you enjoy!
Source: Lisa Stalvey
Ingredients
- organic whipping cream
- organic whole milk only
- of salt
- vanilla bean, split lengthwise
- organic sugar
- water
- large organic pasture eggs
- large organic pasture egg yolks
- tablespoons organic sugar