1 Cup sugar
1/4 Cup water
1/4 Teaspoon cream of tarter
3 Large eggs
1 Egg yolk
1/2 Cup sugar
1 Teaspoon vanilla
1 Cup whipping cream
1 Cup milk
Combine first 3 ingredients in heavy saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently until mixture turns a light golden brown. (about 15 minutes) Pour syrup into 4-10 oz. custard cups. Let cool. Combine eggs, egg yolk, and 1/2 cup sugar with a wire whisk. Stir in vanilla. Combine whipping cream and milk in a saucepan. Heat until bubbles form around edge of pan. Gradually stir about 1/4 of hot milk mixture into eggs. Add remaining hot milk mixture, stirring constantly. Pour evenly into custard cups.
Place custard cups in a 13x9 inch pan. Add hot water to pan to depth of 1 inch. Cover with aluminum foil. Bake at 325 degrees for 45 minutes or until a knife inserted in center comes out clean. Remove cups from water, let cool. Cover and chill at least 8 hours.
To serve: loosen edges of custard with spatula. Invert onto individual plates, letting caramelized sugar drizzles over top. Yield 4 servings.
Tip: This is our favorite Flan recipe!
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.