Marisol's Flan

1. 1

   In a large saucepan, combine the milk, 1 cup sugar, the salt and lime zest and bring to a boil.

2. 2

   Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.

3. 3

   Strain and let cool.

4. 4

   Preheat the oven to 350.

5. 5

   In a medium skillet, melt the remaining 1 cup sugar over medium heat.

6. 6

   Cook until light golden, about 5 minutes.

7. 7

   Pour the caramel into a 9-by-3-inch round cake pan and swirl it around the bottom to coat.

8. 8

   In a medium bowl, beat the eggs until just combined, then stir in the cooled milk mixture; strain.

9. 9

   Pour the custard over the caramel and set the pan in a large roasting pan.

10. 10

    Add 1 inch hot water to the roasting pan and bake the custard until set, about 11/4 hours.

11. 11

    Remove the custard from the roasting pan and let cool completely on a wire rack; cover and refrigerate until chilled, 6 hours or overnight.

12. 12

    To serve, run a knife around the edge of the pan and invert onto a serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.