I love this Flan. I first tried it at a friend’s apartment in NYC. It is creamy and delicious but different due to the addition of cinnamon and lemon. Turns out this is another fabulous Rosa Mexicano NYC recipie
Caramel
1 1/2 cups sugar
Flan
2 cups Milk
zest of 1 lemon
1 stick of Cinnamon
pinch of salt
5 eggs
1 cup sugar
Heat the sugar in a pristinely clean saucepan over low heat till sugar turns a deep caramel color. Pour into a glass baking dish and tilt to coat completly.
Boil the milk with the Lemon Zest, cinnamon stick and salt and stir to dissolve the one cup of sugar. Off the heat
Beat the eggs in a seperate bowl and add in one cup of the hot milk mixture, keep whisking to combine and temper the eggs. Combine both the egg mixture and the balance milk mixture.
Pour into the caramel lined glass dish . Set the dish within a larger roasting pan and fill roasting pan half way with water. Bake for about 1 hour until flan is set in the center.
Remove from the water bath and allow to cool completly before inverting from dish and serving.
Filed under: Desert, Mexican Tagged: | Custard, Dessert, Flan, Mexican, Rosa Mexicano
