" My Girl 2" Girls Just Wanna Have Flan

Nothing makes you feel as good as flan!

You will need:

  • 3 tablespoons citrus zest, i.e., lime, lemon, tangerine
  • 1/2 cup Florida orange juice
  • 1 1/2 cups sugar
  • 2 1/2 cups half & half
  • 1 1/2 cups whole milk
  • 1 vanilla bean, split in half lengthwise
  • 1/2 teaspoon salt
  • 6 large egg yolks
  • 4 large whole eggs
  • trimmed tangerine segments, for garnish
  • 1 cup laughter
  • 1 cup tears


1. Cut zest from the citrus being careful to get very little of the bitter white pith.

2. Lay out eight 6-oz custard cups or ramekins and sprinkle a little zest in the bottom of each.

3. Combine the orange juice and 1 cup of the sugar and swirl the pan over medium heat until the sugar dissolves.

4. Once the sugar has dissolved, increase the heat to high and cook without stirring until the syrup first comes to a boil, then begins to turn a rich amber color.

5. Divide the hot mixture evenly between the custard cups. Tilt and swirl each ramekin (or cup) to evenly coat the sides and bottom with caramel. (Use an oven mitt to do this so you don't burn the you-know-what out of your fingers.)

6. Place oven rack in the center of the oven and preheat to 325?F.

7. Combine the half & half, whole milk, vanilla bean and salt in a medium size, heavy saucepan over medium heat. Bring to a simmer and remove from the heat

8. Combine the eggs, egg yolks and the remaining half-cup of sugar in a large mixing bowl and whisk together just until blended.

9. Remove the vanilla bean from the hot milk mixture, scraping the edges to release any remaining seeds into the milk. Whisk the hot milk mixture into the egg mixture slowly and gently. Try to create as little foam as possible.

10. Transfer the mixture to a large measuring cup and divide evenly among the zest and caramel lined ramekins.

11. Place the ramekins in a large roasting pan or baking dish and set in the preheated oven. Immediately pour enough scalding hot tap water into the pan to come two-thirds of the way up the sides of the ramekins.

12. Bake anywhere from 45 to 55 minutes, until set, but still a little quivery in the center. Cool on a rack and refrigerate at least 2 hours before serving.

13. To serve, dip the bottoms of the ramekins in hot water, slip a paring knife around the sides to loosen and invert onto plates. Garnish with tangerine segments and zest.

14. After eating your flan, embark on a search for your own mother and when you find her, make her do the dishes.

Serves 8

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