Flan

The Spanish dessert of the gods

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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

desserts

Beginner

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.