A simple but delicious dessert that you will find across Spain in any traditional restaurant usually served with whipped cream!

Average: 4 (3 votes)


  • 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.


Add 1 tb vanilla essence if you like the flavor