Flan (Mexican Custard)
6 tablespoons sugar
1 teaspoon vanilla extract
1 strip lemon peel
1 cinnamon stick
2 cups milk
Prepare caramelized sugar (see recipe below).
Boil milk with lemon peel and cinnamon stick.
Lightly beat eggs with wire whisk. Blend in sugar, vanilla extract, and salt. Add milk gradually, and strain.
Pour into oven-proof custard cups with caramelized sugar in bottom.
Place cups in pan of hot water (2-inches deep).
Bake in oven for 1 hour at 300 degrees F. Never let water boil or custard will be filled with holes.
Remove from pan, and cool in refrigerator.
To serve, unmold, by pressing edges of custard with spoon to break away from cup, or use a knife and go around the inside edges to loosen the custard, then turn upside down.
Spoon caramelized sugar from bottoms of cups over top of each custard.
Caramelized Sugar Ingredients
1 cup sugar
1 tablespoon water
Caramelized Sugar Preparation
Place sugar and water in small skillet. Cook over medium heat, stirring constantly, until sugar is golden.
Pour immediately into 6 oven-proof custard cups.