LOCATION: Recipes >> Mexican >> Flan 26
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Flan 26
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Creme au Caramel
Serves 6
1 pint milk
1/2 vanilla pod
1 piece lemon rind
4 eggs
4 oz caster sugar
Preheat the oven to 350 F. Put the milk, vanilla pod and lemon
rind in a saucepan and bring to boil. Remove from heat and lift
out the vanilla pod and lemon rind.
In a bowl, beat eggs with half sugar and gradually pour in the hot
milk, stirring constantly. Melt the remaining sugar in a saucepan
over a moderate heat till golden brown. Divide between six small
molds and turn them so the caramel coats the bottoms and sides.
Strain the custard mixture into the molds and place them in a
roasting tin half-filled with hot water Bake for 45 minutes till
set. Allow to cool in molds and chill before turning out.
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