225 gr Caster sugar
1 Litre of Milk
The rind of 1 lemon
Preheat the oven to 325°F (162°C), Gas Mark 3.
Boil the milk in a saucepan with the lemon rind. Remove from heat and put to one side to allow it to cool.
Prepare the caramel by placing 4 spoons of sugar into a large baking pan (or a deep steel flan dish) and cook on the hob until the sugar melts and turns golden brown in colour. Evenly distribute the caramel on the base of the pan.
Beat the eggs with the rest of the sugar, using an electric hand mixer, for approximately 10 minutes or until the mixture has thickened and turned a very pale yellow.
Strain the milk and gradually pour it over the egg mixture while stirring gently.
Pour the custard into the baking pan and cook in the oven until the custard is set (30/45 minutes). To double check, stick the blade of your knife in the centre of the flan and halfway down; the blade should come out clean.
Carefully remove the baking pan from the oven and allow the custard to cool down at room temperature before chilling it in the refrigerator for 2-3 hours.
Run a knife around the edge of the pan and invert the custard onto a serving plate.