• 4 cups milk

• ¾ cups sugar

• 1 cinnamon stick

• 1 lemon peel

• 1 pinch salt

• 10 egg yolks

• 2 whole eggs

• 1 teaspoon vanilla

• 1 cup sugar

Ingredients

Stir together the milk, sugar, cinnamon stick, lemon peel, and salt in a large saucepan and gradually heat to boiling, then remove from heat and cool for 30 minutes. This is simply to dissolve the sugar and allow the cinnamon and lemon to flavor the milk.

Meanwhile, whisk the yolks and eggs together. When the liquid has cooled, remove the cinnamon and lemon peel, and whisk in the eggs. Add the vanilla. Strain the liquid.

Preheat the oven to 350°.

Directions

Heat the 1 cup of sugar in a small saucepan over low heat until it becomes an amber liquid, about 8-10 minutes. Do not stir, although you may swirl it about. Do not let it burn.

Pour into the ramkins and swirl about. It may turn hard before you cover the bottom – no matter, it will liquify again in the oven.

To make individual flans in ramekins:

Use an 8” cake tin with at least 3” sides or any other pan you can heat over the stove. Pour the sugar into the pan and heat slowly over a burner. until it becomes an amber liquid, about 8-10 minutes. Do not stir. Do not let it burn. Swirl it about to cover the bottom.

To make flan in a large pan:

Pour the liquid into the ramekins or pan. Place in a larger pan and pour boiling water in till it rises to about ¾ of the way up the side of the flan pan.

Cook for 1 hour. If a knife inserted in the center comes out clean, it is done. If not, cook another 10-15 minutes.

To serve, use a knife all around the edge of the pan to to loosen the flan. Place a plate on top of the dish and quickly turn over. The flan should slip onto the plate, the caramel pouring down over the sides.