Earl Grey Flan

Preheat the oven 300°F

Heat a pot over medium-high and add in the whole milk and loose earl grey tea. Cook for about 30 minutes to allow the tea to steep. Strain the tea leaves out and set the milk aside to cool.

Heat a nonstick skillet over medium low heat, add sugar and cook undisturbed until sugar begins to caramelize around the edges. Using a wooden spoon or rubber spatula constantly stir the sugar until deep amber color, translucent and there are no lumps, about 4-5 minutes. Use the back of the spoon to break up any lumps.

Pour the caramel into a 10 inch cake pan and rotate the pan to coat the interior, set aside.

In a large bowl, whisk together yolks and whole eggs until completely smooth. Add sweetened condensed milk, heavy cream, vanilla, and the earl grey infused milk. Whisk until smooth.

Strain the egg and milk mixture into the prepared cake pan. Set the flan in a roasting pan large enough to fit with extra space surrounding. Pour in enough water to reach about halfway up the sides of the cake pan.

Bake at 300°F for about 2 hours. It should have a little bit of bounce but it shouldn’t ripple. Remove from oven and place in the fridge overnight to chill.

Before serving, run a knife around the edges of the flan if necessary. It should move freely within the pan. Flip, slice and serve. Enjoy!