Cuban Flan I

Ingredients

 * 1 cup milk Pared rind of 1 lemon
 * 1 cinnamon stick
 * 8 whole eggs
 * 1 cup Sugar
 * 2 cups heavy cream
 * For caramel:
 * 3/4 cup Sugar

Directions

 * 1) Use a Soufflé or baking dish about five-cup capacity. You can also use individual ovenproof custard cups.
 * 2) Carefully remove the outer rind from the lemon. Don't cut too deep or you'll cut into the pulp!
 * 3) You just want the outer, mostly yellow layer!
 * 4) Scald the milk by bringing it quickly to a boil with the lemon rind and cinnamon stick stirring constantly.
 * 5) Remove from heat and let stand for 15 minutes.
 * 6) Remove lemon ring and cinnamon stick after the milk cools.
 * 7) Caramel: Heat ¾ cup Sugar in the bottom of a metallic pan at medium-high heat until it begins to melt.
 * 8) Stir constantly to prevent burning!
 * 9) The Sugar will turn to thick syrup with a light brown color.
 * 10) Quickly remove from heat and pour into your flan dish or into each of your individual custard cups.
 * 11) Tilt back and forth to cover the bottom and sides of the dish.
 * 12) The syrup will harden as it cools to form a thick shell.
 * 13) During the baking process, this shell magically transforms into a delicious dark caramel syrup.
 * 14) Custard: Beat the eggs with the Sugar until thoroughly mixed and frothy; stir in the warm milk and the cream.
 * 15) Pour into the caramel dish (or dishes) and set it into water bath.
 * 16) Bake for 40 to 50 minutes (reduce time if you use a shallower, or individual dishes) or until knife comes out of center lean.
 * 17) Let cool in dish.
 * 18) Before serving, loosen sides with a knife and flip onto a platter with a rim.
 * 19) Be sure to spoon plenty of syrup over each serving.

Contributed by:
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