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Flan (Crème Caramel)
| 80 g / 3 oz sugar | Cook caramel | Deglaze with warm water | Bake in water bath 350°F / 175°C, 45 min | Chill 4 hr, unmold & serve |
| 20 g / 0.7 oz water | ||||
| 25 g / 1 oz warm water | ||||
| 4 eggs | Whisk eggs, milk, cream, sugar | Strain through fine sieve | ||
| 360 g / 12 oz milk | ||||
| 40 g / 1.4 oz heavy cream | ||||
| 95 g / 3 oz sugar |
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