Flan

Ingredients

• 3/4 cup Granulated sugar
• 1/4 cup Water
• 2 cups Whole milk
• 1 cup Heavy cream
• 5 Large eggs
• 2 Egg yolks
• 1/2 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 1/2 teaspoon Lemon zest
• 1/4 teaspoon Ground Cinnamon

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Prepare the caramel: In a saucepan over medium heat, combine 3/4 cup sugar and 1/4 cup water. Cook, swirling occasionally, until the sugar dissolves and turns into a golden amber caramel. Be careful not to burn it.

3. 3

   Pour the caramel evenly into the bottom of a 9-inch round baking pan or ramekins.

4. 4

   In a separate bowl, whisk together milk, heavy cream, eggs, egg yolks, 1/2 cup sugar, vanilla extract, salt, lemon zest, and cinnamon until well combined and smooth.

5. 5

   Pour the custard mixture over the caramel in the pan.

6. 6

   Place the pan in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan pan (creating a water bath).

7. 7

   Bake for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center. A toothpick inserted near the center should come out with moist crumbs.

8. 8

   Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.

9. 9

   To unmold, run a thin knife around the edge of the flan. Invert a serving plate over the pan, then carefully flip the flan onto the plate, allowing the caramel to drizzle over the top.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.