Flan Pudding / Challenge

Directions

1. 1
   Place the sugar and 1/2 deciliter of water in a pan and heat, stirring occassionally, until mixture starts to turn brown.
2. 2
   When the mixture starts to darken, add 3 tablespoons of warm water and the drops of lemon juice. Stir well and remove from heat when thickened.
3. 3
   Tilt the pan to cover the entire surface with the caramel. Set aside.
4. 4
   Preheat the oven to 356°C.
5. 5
   Bring the cream and milk to a boil, using a spatula to skim off any foam that forms. Meanwhile, in a bowl, beat the eggs with the yolks, add the sugar and vanilla extract. Gradually add a little hot milk and cream, stirring constantly.
6. 6
   Add the remaining milk and cream, stirring constantly. Pour the pudding into the caramel lined pan.
7. 7
   Place the pudding into a baking pan lined with a kitchen towel. Fill the baking pan with hot water to create a water bath. Bake for about 35 minutes or until slightly browned.
8. 8
   When finished baking, place the pudding pan on a rack in the oven and run a knife around the sides of the pan to loosen.
9. 9
   Let the pudding cool in the oven, then refrigerate for at least 4 hours.