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.
- ¾ cup sugar
- Use a soufflé or baking dish about five-cup capacity. You can also use individual ovenproof custard cups.
- 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!
- Scald the milk by bringing it quickly to a boil with the lemon rind and cinnamon stick stirring constantly.
- Remove from heat and let stand for 15 minutes.
- Remove lemon ring and cinnamon stick after the milk cools.
- Heat ¾ cup sugar in the bottom of a metallic pan at medium-high heat until it begins to melt.
- Stir constantly to prevent burning! The sugar will turn to thick syrup with a light brown color.
- Quickly remove from heat and pour into your flan dish or into each of your individual custard cups.
- Tilt back and forth to cover the bottom and sides of the dish.
- The syrup will harden as it cools to form a thick shell.
- During the baking process, this shell magically transforms into a delicious dark caramel syrup.
- Beat the eggs with the sugar until thoroughly mixed and frothy; stir in the warm milk and the cream.
- Pour into the caramel dish (or dishes) and set it into water bath.
- Bake for 40 to 50 minutes (reduce time if you use a shallower, or individual dishes) or until knife comes out of center lean.
- Let cool in dish.
- Before serving, loosen sides with a knife and flip onto a platter with a rim.
- Be sure to spoon plenty of syrup over each serving.
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