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Dairy
Medium
1 Hour
Diets 
Jessica descends from a family of chefs. In fact, her father, Monsieur Henri El-Haik, was persuaded to open the first kosher restaurant in Strasbourg in the ’90s, prompting
a revolution of new kosher restaurants in its wake. Jessica grew up helping out in the kitchen of the restaurant along with several of her brothers, three of whom are chefs today. Over time, she learned the trade from her parents and became a master at high-end French pastries.
When the Abrahams moved to the Miami area, Jessica would bring some of her showstopping cakes and tarts to her friends as gifts. Word spread, and she began to get requests for orders. One thing led to another, and soon Jessica found her desserts in high demand in South Florida’s wealthy and upscale circles.
Jessica was kind enough to share an authentic French dessert recipe with us.
1/2 cup sugar
2 tablespoons water
1 vanilla pod (or 3 teaspoons Gefen Vanilla Extract)
2 cups warm whole milk
1/4 cup sugar
3 eggs, lightly beaten
Place a rack in the middle of the oven and preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
To prepare the caramel, heat up the sugar and water in a saucepan over medium-high heat, without stirring, until it turns into an amber caramel. Pour the caramel into six four-ounce (110-gram) ramekins, coating the base completely. Allow to cool. Place the saucepan in water to make it easier to clean.
Split the vanilla pod down the middle with a knife. Pour the milk into a saucepan. Add the sugar and vanilla and bring to a simmer. Remove from heat and allow to cool.
Remove the vanilla pod. Scrape out the seeds and add them to the milk.
Meanwhile, whisk the eggs in a bowl until pale. Gradually add the warm (not hot) milk mixture, whisking until combined. Leave to rest for a minute to allow the foam to reduce. Then pour into the ramekins.
Prepare a water bath by lining a large baking dish with Gefen Parchment Paper. Place the ramekins in the dish. Fill the dish with warm-hot water until it reaches halfway up the ramekins.
Bake for 40 minutes or until the edges have set but the center is still slightly shaky. A knife inserted in the middle should come out clean. The water should never boil.
Remove the ramekins from the baking dish. Allow to cool. Cover and refrigerate for six hours or until completely cooled.
Run the blade of a knife along the inside of the ramekins to detach the flan. Place a small plate upside down over the ramekin. Hold the plate and ramekin together with both hands and flip. Unmold the flan by removing the ramekin. Serve cold.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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