Ingredients

Caramel

• 1/4 cup water

• 1/2 cup granulated sugar

• 1 Tablespoon corn syrup

Flan

• 4 large eggs

• 1 egg yolk

• 1/4 cup granulated sugar

• 1/4 teaspoon salt

• 2 ounces espresso or strong coffee

• 1 cup heavy cream

• 1 cup half-and-half

• 1/2 teaspoon pumpkin spice blend

Instructions

Ramekins

Place six (five-ounce) ramekins on a perforated Convection Steam Oven pan. Set aside.

Caramel sauce

Add the measured water and sugar to a medium saucepan.

Place the pan over medium heat and cook until the sugar is dissolved.

Allow the mixture to come to a boil, and cook without stirring until it turns a honey-brown color.

Once the caramel reaches a honey-brown color, turn off the heat and gently swirl the pan until the caramel becomes a deep amber (about ten seconds).

Working quickly (but carefully!), pour 2 Tablespoons of caramel sauce into the bottom of each ramekin.

Swirl each ramekin to evenly coat the bottom—perfection not required.

The caramel will harden, which is completely normal. Set the ramekins aside while you make the custard.

Custard

Heat the cream and half-and-half in a two-quart saucepan.

Bring the mixture to a low simmer, about 160°F.

In a large bowl, combine the eggs, sugar, salt, and espresso. Whisk until the eggs are broken up and the sugar has dissolved.

Using a ladle, add a small amount of the hot dairy mixture to the egg mixture to temper it, stirring constantly.
Once tempered, combine both mixtures.

Pour the custard into the ramekins (over the caramel) until just below the rim.

Flan

Place the perforated pan in position #2 of the Wolf Convection Steam Oven and set it to Steam at 190°F.
Cook for 35 minutes.

To check doneness, gently jiggle the pan; the custards should appear set but still slightly wobbly in the center.

Remove the pan from the oven and allow the flans to cool completely to room temperature.

Cover and refrigerate for at least four hours or, preferably, overnight.

To serve

Once chilled, run a knife along the edges of each flan.

Place a plate upside down over the ramekin, then quickly flip them together.

Lift the ramekin to release the flan onto the plate.