Flan del Gran Flanero

This recipe is an adaption of an adaption of the Maestro's flan- smooth and rich and, of course, amazingly delicious! Feel free to add some cinnamon or orange zest to the milk before cooking. Flan should be made a few hours or up-to a day in advance and chilled in the refrigerator until ready to serve.

5 from 2 votes

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Course: Dessert

Cuisine: Spanish

Prep Time: 15

Cook Time: 1 25

Cooling: 1

Total Time: 2 40

Servings:

Author: My Hungry Traveler

Equipment

Wire whisk
Ramekins

Ingredients

3 Eggs
3 Egg yolk
¼ tsp Grated lemon rind
16 tbsp Sugar
2½ cups Whole milk
5 tsp Water
1 tsp Vanilla extract

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Instructions

Make the Caramel - Heat ⅓ of the sugar and water in a small skillet over medium-high heat. Stir constantly until becomes golden brown. Remove from heat and pour equally into 6 greased ramekins or 1 greased round casserole dish.
Make Custard - Preheat oven to 350°F (177°C). With a whisk, beat together all the eggs and yolks. Stir in lemon rind, another ⅓ of sugar, vanilla, and milk. Pour into ramekins and place in a small roasting pan filled with hot water halfway up the sides of the ramekins.
Cook Custard - Cook on the stove over medium heat for 1 hour. Transfer to oven and cook for another 25 minutes. Insert a knife into the custard and if it comes out clean, your good to go. The middle of the custard should be a little jiggly, it will set further as it chills. Remove from water, let cool, and chill in refrigerator.
To Serve - Remove ramekins from refrigerator and rub a knife around the insides to loosen. Invert onto a dessert plate. If caramelized bottoms won't loosen to become caramelized tops, run bottom of ramekin briefly under hot water to separate. Serve alone or topped with fresh berries or whipped cream.

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