Leche Flan with Grapefruit

For the clearest caramel and the most refined custard, the tools used must be ceramic or glass pan in order to get maximum results and to cook this Filipino-American style dessert.

INGREDIENT

1 small grapefruit
1 2/3 cup of sugar, divided
4 large eggs
5 large egg yolks
1 1/3 cup thick cream
1 1/3 cup of whole milk
1/4 teaspoon of halal salt

PREPARATION

Grate the skin gently from grapefruit, and put it aside. Cut the skin and take the white skin from the flesh, and throw it away. Place it on a bowl, cut the membrane lengthwise to release the segment into the bowl; Discard the membrane. Set aside segments.

Cook 1 glass of sugar in a small saucepan over medium heat until it starts to melt and turn brown on the edges. Using a heat-resistant rubber spatula, pull the melted sugar at the edges toward the center of the sugar that isn't melted. Continue cooking, withdrawing the melted sugar, until all the sugar has melted and the uniform dark brown caramel is cooking for 10-12 minutes (if you still have lumps of sugar that have not dissolved, stir in heat until they melt). Divide caramel between two shallow oven pan with a diameter of 8 or 9x5 ceramic diameter, or even better if cooked in a glass or ceramic, to make a layer as deep as 1/8 –1/4. Allow it to cool.

Place the rack in the middle of the oven, heat it up to 275 ° F. Boil a large saucepan filled with water. Clean the eggs and egg yolks with the rest, put 2/3 cups of sugar in a blender, and blend until smooth, dissolve the sugar for about 1 minute. Transfer to a large bowl and mix gently with cream, milk, salt and grapefruit skin, let stand for 5 minutes. Strain the ingredients in a large glass. Divide the pudding between the cake dishes that have been prepared.

1. 1. Line a roasting pan with a thick kitchen towel; this will keep baking dishes from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour very hot water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 40–55 minutes. Transfer dishes to a wire rack; let flan cool.
   2. Run a small knife around edges of flan to loosen. Invert onto a platter and top with reserved grapefruit segments.
2. Do Ahead
3. 1. Flan can be made 1 day ahead. Cover and chill. Unmold and bring to room temperature before serving.