Flan

Ingredients:

3 whole eggs

3 egg yolks

1/4 tsp. grated lemon rind

6 Tbs. sugar

2 1/2 cups milk
 

      Caramelized Sugar
10 Tbs. sugar

5 tsp. water

Preparation:

To caramelize the sugar, mix the sugar and water in an 8-inch skillet. Place pan over medium-high flame, stirring constantly until it turns a light caramel color. This will take less than 1 minute. Pour into bottom of 6 individual flan pans being sure to coat bottom of pans well.

Beat together lightly with a wire whisk the whole eggs and the yolks. Add the lemon rind, sugar, and milk. Pour into caramelized cups and place the cups in a pan of hot water. Cook on top of stove over medium flame for 1 hour. Transfer to a 350˚ oven and continue cooking 25 minutes, or until a knife inserted in the custard comes out clean. Remove the cups from the water and cool, then refrigerate.

Serving Suggestion:

To serve, loosen the sides of the custard with a knife and invert onto dessert dishes.

History:

This recipe comes from The Foods and Wines of Spain cookbook by Penelope Casas, page 358.