Spanish Flan (Caramel Custard)

Ingredients

• Whole milk 500 ml
• Eggs, large 5 (250 g)
• Sugar, for the custard 100 g
• Sugar, for the caramel 120 g
• Water, for the caramel 2 tbsp (30 ml)
• Lemon peel 1 wide strip
• Cinnamon stick 1

Instructions

1. 1

   Heat the milk with the lemon peel and cinnamon stick until it just starts to steam, then take it off the heat and leave to infuse for 15 minutes; remove the peel and cinnamon.

2. 2

   Cook 120 g of sugar with 30 ml of water in a small pan over medium heat, without stirring, until it turns a deep amber caramel, 6-8 minutes.

3. 3

   Pour the caramel straight into a 20 cm round mold or 8 individual ramekins and tilt to coat the base; let it set.

4. 4

   Heat the oven to 160C and bring a kettle of water to a boil.

5. 5

   Whisk the eggs with 100 g of sugar until just combined, pour in the warm milk while whisking, and strain the mixture over the caramel.

6. 6

   Set the mold in a deep roasting pan, pour hot water into the pan to halfway up the sides and bake for 45-50 minutes (25-30 minutes for ramekins) until the custard is set but still wobbles slightly in the center.

7. 7

   Cool, then chill for at least 4 hours; run a knife around the edge and turn the flan out onto a plate so the caramel runs over it.