Caramel Flan

Directions

1. Preheat oven to 325 degrees. Place one cup of sugar and 1/3 cup water into a heavy bottom sauce pan over high heat. As the water boils and the sugar melts, do not stir, but swirl to combine, using a pastry brush with water to brush the sides of the pan down. Once the sugar has melted and taken on a golden brown color, remove from the heat and divide the caramel among 8 ramekins, swirling the ramekins to coat the sides. Do this quickly as the caramel will want to harden. Splash some Vinoso vinegar over the top of each caramel coated ramekin.
2. Heat the heavy cream and whole milk in a large sauce pan to simmering. Whisk the eggs and egg yolks with the 7 tablespoons of sugar and temper the eggs with some hot cream, and then mix all of the cream. Divide the custard into the prepared ramekins straining as you pour. Place the ramekins into a large oven proof pan and pour hot water into the pan to half way up the sides of the ramekins. Bake until custard has set, approximately 20 minutes. Let cool completely and then refrigerate overnight.
3. To serve, run a knife around the edge of the flan, remove onto a service plate, and garnish with a few drops of the Fustinis Persian Lime oil and some lime supreme.