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Pudding - Flan Baked custard. This one made with half and half, especially good for when you had too much 1/2 n 1/2 for the coffee at an event! ~Warm the 10x14 dishes with the oven and fill a little with water to warm the water. Then top off the water after the pie dishes are in and filled.
~It is very difficult to transfer the very full pie dish into the 10x14 in the oven. Maybe pour in half then strain the rest into another pitcher, put in the oven and finish filling in the oven. Bake in 325* (NOT convection) oven in 10x14 pan. Fill the larger pan with hot tap water such that it comes 2/3 the way up the sides of the flan. Bake about 60 minutes. It should be set but still jiggly. DO NOT OVERBAKE. It will have bubbles on the side and a curdled texture. You want it so smooth and creamy. Cool and cover with plates. Keeps in the refrigerator and improves in flavor after a day or so. In medium saucepan over medium high heat melt:
2/3 c sugar 2 T water Do not stir but keep at a medium bubble until it turns golden amber. Watch carefully as it burns quickly once it is getting close to being done. Let the residual heat finish caramelizing the last bits of sugar. Pour into the bottoms of TWO pie dishes. It doesn't even need to cover the bottom. In 2 qt measuring pitcher mix very gently: 6 c half and half 8 eggs 1 t salt 2 T vanilla 1/2 c sugar You don't want any air bubbles. Using a mesh strainer, pour into the prepared casserole dishes. Bits of the egg white will remain. This really gives you a smoother texture to have these removed, as well as removing air bubbles.
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