Flan
The Spanish dessert of the gods
8 ×
1 ½ Cup Sugar
4 Cups Milk
1 Cinnamon stick (or 1 Tbsp. Cinnamon)
2 Large Eggs
10 Large Egg Yolks
1 Tsp. Vanilla Extract
1 Pinch Salt
Instructions
- Cook ½ cup sugar at medium heat. Stir after it starts to bubble for 6–8 minutes until it caramelizes. Pour an equal amount into 8 ramekins.
- Combine milk, salt, sugar, and cinnamon over low heat until the sugar dissolves. Allow mixture to cool to room temperature. (You may want to give it an ice bath).
- Mix the whole eggs and egg yolks in a bowl until lemon colored. Strain into the cooled milk mixture while stirring in the vanilla. Pour into caramelized cups.
- Set the cups into a larger pan filled with warm water 2/3 of the way up the side of the custard. Cover and bake at 350° for 1 hour, uncover, and insert a cake tester in the center to see if it is set. If it’s still wobbly cook 15 more minutes, then let it cool.
