Flan + The Effect of Using Whole Eggs vs Egg Yolks

Flan (yield: 6 4oz ramekins)

3/4 c (150g) sugar
1/4 c (57g) water
2 eggs + 5 egg yolks*
1 14oz can (396g) sweetened condensed milk
1 12 oz can (354mL) evaporated milk
1 tsp (4g) vanilla extract
1/2 tsp (3g) fine salt

1. Mix the sugar and water together in a medium size pot and place over medium heat. Once the sugar caramelizes and reaches a dark amber color, pour a thin layer into the bottom of each ramekin.
2. Add the eggs and egg yolks to a bowl and mix until combined.
3. Add the sweetened condensed milk, evaporated milk, vanilla, and salt to the eggs and mix until combined.
4. Strain the mixture twice to ensure a smooth custard.
5. Divide the mixture between the ramekins and set the ramekins in a 13in x 9in baking pan or a roasting pan.
6. Fill the pan about 1/3 - 1/2 of the way with hot water and bake in a 325F (163C) oven for 40-50 minutes or until the flan wobbles slightly at the center when the ramekin is tapped.
7. Remove the ramekins from the water bath and let cool until they are room temperature before chilling in the fridge overnight.
8. The next day, run a thin knife around the outside of the flan and tip over.

For a firmer flan use 4 whole eggs or for a richer and silkier flan use 10 egg yolks