Candied kumquat flan

Slice one pound of kumquats one-eighth of an inch thick with a sharp knife.

Combine the granulated sugar and water in a medium pan over medium heat and bring to a boil.

Add the sliced kumquats and one sliced vanilla bean to the boiling syrup, stir with a wooden spoon and cook about 15 minutes until the slices go translucent.

Lift the kumquats out with a slotted spoon into a bowl or heatproof jar.

Continue simmering the syrup until it thickens to a maple syrup consistency, then pour it over the kumquats.

Cool the syrup to room temperature, then chill in the refrigerator until cold.

Preheat the oven to 325F.

In a small plain metal pan, add the granulated sugar, a quarter cup of the kumquat syrup and about two tablespoons of water, moving liquid onto any dry spots without disturbing the sugar.

Cook over medium-high heat for about eight minutes without stirring, until amber.

Take off heat and swirl to even out hotspots, and brush the pan sides down with a wet pastry brush so stray sugar does not burn.

Pour the hot caramel straight into an eight inch pan, scraping it out with a spatula, and swirl it towards the edge.

Whisk five whole eggs with the evaporated milk gently, without working air in, or the flan will not be silky.

Stir in the sweetened condensed milk, then the vanilla, almond extract and salt, mixing only until the egg streaks disappear.

Set the cake pan in a roasting dish, pour the flan in, and pour hot water about an inch up the outside of the pan.

Bake at 325F for 50 to 55 minutes, until the centre has a nice jiggle but is set.

Cool to near room temperature, lift out of the water bath and chill at least two hours, up to overnight.

Dip the pan in hot water to melt the caramel on the bottom until the flan floats free.

Invert onto a cake plate with a lip.

Return the pan to the hot water to dissolve the remaining caramel and pour it over the flan.

Finish with a quarter cup of the candied kumquat.