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Give this soft succulant dessert a try from the kitchens of  reios

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So... yeah, these things are dangerous, they will cause obesity if you keep eating them but I won't apologize for your lack of self control... If you want to know how to make them, here'e my (no longer secret) recipe.

INGREDIENTS:

For the crown:
1/2 cup white sugar
1 tbsp honey
Splash of Brandy (V.S.O.P. or higher)

For Custard:

2 cups whole milk
2 cups whipping cream
1 & 1/2 cups brown sugar
1/4 cup Kahlua (I prefer Especial 70%)
1 tbsp vanilla
1 tsp sea salt (don't use table salt, what are you... homeless?)
8 eggs and 4 yolks

Equipment:
Whisk
Mixing Bowl
Small Saucepan
Large Saucepan
Ramekins (preferably French White)
Roasting Pan

METHOD:

For Crown:
you
Combine sugar, honey and brandy together in a saucepan and stir together. Place saucepan on a low heat and allow the sugar to melt. It is very important that you do not stir this mixture at all once you begin heating. Patiently wait until your syrup begins to boil and eventually becomes golden in colour. At this point, remove from heat and quickly pour a small amount into ramekins, picking them up and tilting them to coat the entire bottom in an even layer. You may have to reheat your syrup to ensure that it remains liquid enough to pour and coat.

Turn on oven, heat to 300 F. Begin boiling water (in a kettle, I guess)

For Custard:
Combine milk, cream, sugar, Kahlua, vanilla and salt into a large saucepan. Place over a medium heat and stir often, taking care to ensure the cream does not burn. While the mixture is coming to temperature, crack your 8 whole eggs and 4 egg yolks into a mixing bowl, whisking them together. Once your cream boils remove from heat and let rest for a minute. Then, while vigourously whisking your eggs, begin to pour a in the cream a small amount at a time. It is very important that you not add the cream to fast as it will cook the eggs and ruin the consistency. Continue whisking for thirty seconds after the last of the cream mixture has been added. Fill the ramekins 3/4 of the way with this cream and egg mixture, then place them into your roasting pan. Fill the pan roughly halfway with the boiling water. Place uncovered in the oven and cook for roughly 45 minutes, checking periodically. They are finished when the top has begun ti puff up and turned a golden brown. Remove from oven and test interior, a toothpick inserted into the centre should come out relatively clean. Remove from water and allow to cool at room temperature for half an hour before transferring them uncovered into a refridgerator. Allow to cool for at least two hours.

SERVING:
Remove the chilled custards from the fridge and, using a paring knife, cut around the edges, keeping the knife flush with the side of the ramekin. Place the ramekins in hot water for thirty seconds to a minute. Invert onto a plate, you may have to jiggle the ramekin but the Flan should slide out. If desired, garnish with a sliver of dark chocolate and a dollop of whipped cream.

Enjoy

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Allergy warning – recipe contains dairy & egg products