Flan, Vanilla-Lime

Preheat oven to 325. Place eight 2/3 c ramekins on work surface. Stir 1.3 c sugar and .5 c water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil w/o stirring until syrup turns deep amber; brushing down sides of pan w wet pastry brush and swirling pan occasionally; about 8 min. Immediately pour caramel into ramekins. Using oven mitts as aid, pick up each ramekin and tilt and rotate to coat sides w caramel. Place ramekins in large roasting pan. Using back of spoon, mash .5 c sugar and lime peel in large bowl until sugar is moist and fragrant. Add eggs and yolks; whisk to blend. Bring cream and milk to boil in heavy medium saucepan. Gradually whisk cream mix into egg mix. Whisk in vanilla and salt. Ladle custard into caramel lined ramekins. Pour enough hot water into pan to come halfway up sides of ramekins. Bake flans until just set and beginning to color on top, about 45 min. Remove from water; let cool 45 min. Cover and refrigerate overnight. Cut around sides of ramekins to loosen flans. Invert onto plates. Garnish lime slices.

Sugar 1.3c + 0.5c
Water 0.5c
Lime Zest 4 tsp
Egg 3
Egg Yolks 5
Heavy Cream 2c
Milk 1.5c whole
Vanilla 2.5tsp
Salt 0.25tsp