Once you’ve reached your desired color immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly. Set aside at room temperature to let the caramel harden.
For the Custard:
Combine the milk, cannabis cream, canna sugar, and salt in a heavy bottomed saucepan and bring to a simmer over medium heat. Remove the pan from the heat.
In a separate large bowl, whisk the eggs, egg yolks, and vanilla together.
While constantly whisking, slowly add the hot milk mixture to the eggs. Doing this slowly is called ‘tempering’ the eggs.
Strain the mixture through a fine sieve to remove any lumps.
Divide the custard evenly between 8 ramekins.
Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins (be careful not to splash water into the custards).
Bake the custards for roughly 35 minutes or until the edges are set but the centers still jiggle slightly when gently shaken.
Note the custards will set firm once they have completely cooled down.
Carefully transfer the ramekins to a wire rack and cool completely. Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days.
To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin from side to side a few times to help it out.
Serve as is in the caramel sauce that comes from the ramekin. Add a little cream and fruit if you want to go crazy. Heaven!
Cover and store the flan in the fridge for up to 4 days.