A simple but delicious dessert that you will find across Spain in any traditional restaurant usually served with whipped cream!
- 1 lt whole milk
- 8 eggs
- 225 gr sugar + 80 gr sugar for caramel
- lemon peel
- cinnamon stick
Caramelize the 80 gr of sugar in a pan and pour over the flan mould/ ramekins.
Prepare an oven tray with water (bain-marie) and place the mould/ramekin in it
Preheat oven to: 180°C.
Place the milk with lemon peel and cinnamon in a saucepan and warm on low heat. Infuse for about 10 minutes.
In a bowl, beat the eggs and the sugar until a pale yellow.
Strain the milk over the mix of eggs.
Mix all together really well.
Pour the mixture into the mould /ramekins.
Bake for 50 min if you are using a large mould, 30 min if you are using ramekins, or until knife inserted in the flan comes out clean.