Cuban Flan I

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 1 cup milk
 * pared rind of 1 lemon
 * 1 cinnamon stick
 * 8 whole eggs
 * 1 cup sugar
 * 2 cups heavy cream

Caramel

 * ¾ 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! You just want the outer, mostly yellow layer!
 * 3) Scald the milk by bringing it quickly to a boil with the lemon rind and cinnamon stick stirring constantly.
 * 4) Remove from heat and let stand for 15 minutes.
 * 5) Remove lemon ring and cinnamon stick after the milk cools.

Caramel

 * 1) Heat ¾ cup sugar in the bottom of a metallic pan at medium-high heat until it begins to melt.
 * 2) Stir constantly to prevent burning! The sugar will turn to thick syrup with a light brown color.
 * 3) Quickly remove from heat and pour into your flan dish or into each of your individual custard cups.
 * 4) Tilt back and forth to cover the bottom and sides of the dish.
 * 5) The syrup will harden as it cools to form a thick shell.
 * 6) During the baking process, this shell magically transforms into a delicious dark caramel syrup.

Custard

 * 1) Beat the eggs with the sugar until thoroughly mixed and frothy; stir in the warm milk and the cream.
 * 2) Pour into the caramel dish (or dishes) and set it into water bath.
 * 3) Bake for 40 to 50 minutes (reduce time if you use a shallower, or individual dishes) or until knife comes out of center lean.
 * 4) Let cool in dish.
 * 5) Before serving, loosen sides with a knife and flip onto a platter with a rim.
 * 6) Be sure to spoon plenty of syrup over each serving.