Ingredients:
5 Eggs
2 Yolks
225 gr Caster sugar
1 Litre of Milk
The rind of 1 lemon
Method:
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.
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