Spanish flan
Yield: 8 Servings
Ingredients:
- 2 c Milk Peel of 1 lemon
- 1 Cinnamon stick
- 5 Eggs beaten
- 1 1/2 Packets unflavored gelatin Dissolved in 1/4 cup of Warm water
- 1 c Sugar
- 1 Custard mold
Instructions:
In a saucepan scald milk (warm milk and lemon peel until mixture is very hot but not boiling). Add gelatin to beaten egg mixture beat to ensure that they are adequately mixed and add to the milk together with sugar. Stir until mixture begins to boil and then immediately remove from stove. In another saucepan over low heat heat 5 tbsp. sugar until sugar begins to carmelize. Pour caramelized sugar into mold following with flan mixture. Allow to cool to room temperature then refrigerate overnight. To remove place mold in hot water for a few seconds and then invert mold onto a serving plate. Serve chilled.
