Title: Spanish Flan
Categories: Ethnic Dessert
Yield: 8 Servings
| 2 | c | Milk |
| | | Peel of 1 lemon |
| 1 | | Cinnamon stick |
| 5 | | Eggs, beaten |
| 1 1/2 | | Packets unflavored gelatin, |
| | | Dissolved in 1/4 cup of |
| | | Warm water |
| 1 | c | Sugar |
| 1 | | Custard mold |
In a saucepan, scald milk (warm milk and lemon peel until mixture is very
hot but not boiling). Add gelatin to beaten egg mixture, beat to ensure
that they are adequately mixed and add to the milk, together with sugar.
Stir until mixture begins to boil and then immediately remove from stove.
In another saucepan over low heat, heat 5 tbsp. sugar until sugar begins to
carmelize. Pour caramelized sugar into mold, following with flan mixture.
Allow to cool to room temperature, then refrigerate overnight. To remove,
place mold in hot water for a few seconds and then invert mold onto a
serving plate. Serve chilled.