Flan

Ingredients

• 3.2% Milk 10 fl oz
• Sugar 5 oz
• Chicken Egg 3 pieces
• Cinnamon 1 piece

Step-by-Step Guide

Step 1

In a saucepan, combine the milk and 60 g of sugar, add a cinnamon stick, bring to a boil, and then remove from heat. Allow to cool.

Step 2

In a skillet, melt 150 g of sugar without stirring with a spoon; if necessary, gently shake the skillet. If the caramel sticks to the sides of the skillet, use a brush moistened with water to wash it off, preventing the caramel from burning on the sides, which helps avoid a bitter burnt sugar taste. Once all the sugar has melted and the caramel is a deep amber color, carefully pour it into molds, ensuring it evenly coats the bottom.

Step 3

Lightly beat the eggs, and gradually pour in the cooled milk, mixing until smooth. Strain the milk-egg mixture through a fine sieve to remove any unmixed egg bits and the cinnamon stick. Pour into molds that already have the set caramel.

Step 4

Place the molds in a deep baking dish and pour hot water into it until the water level reaches halfway up the sides of the molds. Transfer to an oven preheated to 300°F and bake for one hour.

Step 5

Remove the molds with the prepared flan from the water and let them cool. Then place them in the refrigerator for several hours; it's best to let them sit for at least 12 hours so the flan can absorb the caramel flavor well. Before serving, run a knife along the edges of the mold, invert it onto a plate, and tap the bottom gently to release the flan onto the plate.