Earl Grey tea brings this classic flan to a new level.

The best part is flan that it can must be made a day in advance. This means that you will be calm and relaxed the day you serve this, and your guests will get to see you for the kitchen rockstar that you are!

This is a small dessert, perfect for 4-6 people.

Ingredients:

• 1/4 cup sugar
• 2 Earl Grey teabags
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup sugar
• 1/4 tsp salt

Directions:

1. Preheat oven to 400 degrees f
2. Sprinkle 1/4 cup sugar evenly over the bottom of a 6 inch cake pan
3. Place in oven and cook until sugar melts, about 5-8 minutes – watch this carefully as it will happen fast
4. Remove from the oven, careful to keep level, and set aside to cool
5. Turn oven down to 325 degrees f – you may need to open the door for a minute to let some heat out
6. Heat milk (1/2 cup) and cream (1/2 cup) together with 2 teabags in a small saucepan just until they start to steam but don’t let them boil.
7. Remove from heat and set aside to cool (don’t take out the teabags yet)
8. In the bowl of a stand-mixer, combine eggs (3), vanilla (1 tsp), sugar (1/2 cup) and salt (1/4 tsp) and beat briefly, just to mix really well
9. Add the cooled milk mixture and beat well
10. Pour the custard mixture over the cooled melted sugar mixture
11. Place the baking pan in a larger oven-safe dish, and pour hot water around the outside up to about the level of the custard (don’t get any water in the custard)
12. Bake for 20-30 minutes, until firm but still slightly jiggly in the middle, for extra certainty you can insert a knife and see if it comes out clean but do not overcook!
13. Remove from the water bath, cover tightly and refrigerate overnight or for at least 6-8 hours
14. To serve, run a knife around the edge of the pan and then invert onto the serving dish

Notes:

• I know it is tempting, but you must resist the urge to stir the sugar while it melts. Otherwise it will turn into a crystallized mess that there is no saving. Clean your kitchen, knit a scarf, learn to juggle, just do whatever you have to do to keep your hands busy so they don’t pick up a spoon and stir the sugar.
• The milk and cream mixture will almost certainly form a skin while it cools. This is fine, just pick it off right before you add the mixture to the eggs and either throw it away or give it to the grateful (if slightly strange) person in your life who actually likes these things.
• Inverting the flan onto the serving dish is probably the scariest part of this recipe, but just be brave and it will be ok. Place the serving dish over the baking pan and flip it over in one smooth and courageous motion.