Caramel And Pear Flan

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 eggs
• 2 egg yolks
• 1 cup sugar
• 1 teaspoon rum extract
• 1 1/4 cups heavy cream
• 1 cup whole milk
• 1 pinch salt
• 1/2 cup water
• 1 cup sugar
• 2 -3 tablespoons butter, melted (to butter ramekins)
• 1 (15 ounce) can pears, sliced fairly thin

Recipe

• 1 preheat oven to 350°f.
• 2 brush 6 (1/2 cups) ramekins with the melted butter and set aside.
• 3 for the flan:.
• 4 whisk together the eggs plus the two egg yolks.
• 5 while whisking add the sugar, slowly until dissolved.
• 6 add rum extract, heavy cream, milk and salt. continue to whisk.
• 7 strain mixture and transfer to large bowl, to strain out air bubbles.
• 8 for the caramel:.
• 9 put sugar and water into small sauce pan. boil and reduce until a nice amber color or to 'hard crack' stage on your candy thermometer.
• 10 ** not to worry. after the flan is baked, cooled and inverted onto plate, the caramel is no longer hard, but just right.**.
• 11 assembly and baking.
• 12 into buttered ramekins, pour 2 tbsp of the hot caramel mixture and rotate to coat the bottom.
• 13 place 2-3 pear slices on top of caramel.
• 14 fill each ramekin with the flan mixture, slowly to avoid air bubbles, until 2/3 full.
• 15 place filled ramekins into shallow baking pan and then fill pan with boiling water.
• 16 **the water bath will allow flan to cook evenly**.
• 17 bake for 40 minutes.
• 18 remove from oven and allow flans to cool in original water bath.
• 19 once cooled, flans can be removed from water, covered and refrigerated overnight if needed.
• 20 before serving, place ramekins in a shallow pan of warm water to loosen the custard.
• 21 run a knife around the inside edge of ramekin, to further loosen. place a plate on top of ramekin and flip onto plate to serve.
• 22 voila! you have your caramel and pear flan.