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Recipe: Lemon and Cinnamon Scented Flans (Spanish)

Desserts - Puddings, Gelatin
LEMON AND CINNAMON SCENTED FLANS

5 cups whole milk
Peel of 1 lemon (in long, thick strips)
2 medium cinnamon sticks, broken
2 cups granulated sugar, divided use
1/2 cup water
10 large eggs

Preheat the oven to 300 degrees F. Set 12 (5- to 6-ounce) ramekins or custard cups in 2 medium baking pans.

In a saucepan, combine milk, lemon peel and cinnamon sticks; bring to a boil. Remove from heat and let stand for 15 minutes. Discard the lemon peel and cinnamon sticks.

Meanwhile, in a small saucepan, cook 1 cup sugar with 1/2 cup water over medium-high heat, stirring just until the sugar dissolves. Reduce the heat to medium and let the sugar syrup simmer without stirring until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.

In a large bowl, whisk eggs with remaining 1 cup sugar. Slowly whisk in warm milk, then strain through a fine sieve into another bowl. Pour the custard into the ramekins.

Pour enough hot water into the baking pans to reach halfway up the sides of the ramekins.

Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or as long as 2 days.

TO SERVE:
Run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans.

Makes 12 servings
Source: Georgina Gustin, the Buffalo News, August 24, 2005
MsgID: 0311986
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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