You might not have much of an appetite after a dinner of steak and potatoes five ways at Rural Society, but this eggy custard would be a shame to miss out on. Chef/owner Jose Garces serves it with mango sorbet, which cuts the richness nicely.
Serves 8
2 cups sugar
¼ cup water
2⅔ cups heavy cream
3½ cups dulce de leche
1 vanilla bean, split and seeded
2 teaspoons vanilla extract
1 teaspoon salt
5 egg yolks
½ cup grated dark chocolate (preferably 55 percent)
Special equipment:
8 ramekins
Fine-mesh strainer
Water bath
Preheat the oven to 300 degrees.
In a small saucepot, combine the sugar and the water. Cook over medium heat until the sugar begins to caramelize. When the caramel is a light golden amber, remove the pot from the heat and place 1 tablespoon of caramel at the bottom of each ramekin (the bottom of the dish should be just coated with caramel). Set the ramekins aside.
In a heavy-bottomed sauce pot, combine the heavy cream, dulce de leche, vanilla seeds, vanilla extract, and salt. Cook over low heat, stirring frequently, until the ingredients are incorporated and the mixture begins to simmer. Remove from the heat and pour through the fine-mesh strainer. Cool the flan mixture completely, then whisk in the egg yolks. Fill the ramekins with the flan mixture. Set in a water bath and bake for 50 minutes. Remove from water bath and chill before serving. Top with grated chocolate.
