Flan de huevo

Ingredients

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For the caramel

• 100 g sugar
• 30 ml water

For the flan

• 500 ml whole milk
• 4 eggs
• 150 g sugar
• 1 strip of lemon peel
• 1 cinnamon stick

Preparation

1. 01Make the caramelPut the sugar and water in a saucepan over medium heat, without stirring, until golden. Pour it at once into a mould of about 20 cm and tilt it to coat the base. Set aside.
2. 02Infuse the milkHeat the milk with the lemon peel and cinnamon until it starts to boil. Remove from the heat, cover and leave to infuse for about 30 minutes until lukewarm.
3. 03Mix the eggsBreak the eggs into a bowl with the sugar and mix gently with a whisk without beating, so as not to incorporate air.
4. 04Add the milkAdd the strained lukewarm milk little by little, stirring until the sugar dissolves. Strain the mixture through a fine sieve.
5. 05Fill the mouldCarefully pour the mixture into the mould with the caramel so no foam forms. Remove any bubbles that rise to the surface.
6. 06Cook in a water bathPlace the mould in a deep dish with hot water reaching halfway up and bake at 160 °C for 50 to 60 minutes, until a knife or skewer comes out clean.
7. 07Chill and unmouldLet it cool, refrigerate for at least 4 hours, better overnight. Run a knife round the edge, invert onto a plate and unmould.

Variations

• Flan with cream: part milk and part liquid cream, creamier.
• With vanilla instead of lemon and cinnamon.
• In individual moulds: it cooks in less time, about 25 to 30 minutes at 180 °C.