Flan with caviar

Recipe by Martha Holmes and Max Holmes on Epicurious.com. Recipe yield is printed as 6, but we were able to get 5.

INGREDIENTS

1 cup sugar, divided
1/4 cup water
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
Pinch of salt
2-3oz Tsar Nicoulai Caviar of your choice

METHOD

1. Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.

2. Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves. Whisk eggs in medium bowl until blended (you may want to turn off heat and/or remove from heat). Slowly whisk into milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.

3. Arrange cups in a 13x9x2-inch baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

4. Top each flan with 1/3-1/2 ounce Tsar Nicoulai Caviar