Spanish Flan

1. 1

   In a saucepan, scald milk (warm milk and lemon peel until mixture is very hot but not boiling).

2. 2

   Add gelatin to beaten egg mixture; beat until adequately mixed and add to the milk together with sugar. Stir until mixture begins to boil and then remove from stove.

3. 3

   In another saucepan over low heat, heat 5 tablespoons sugar until sugar begins to caramelize. Pour caramelized sugar into mold, following with flan mixture.

4. 4

   Allow to cool to room temperature, then refrigerate overnight.

5. 5

   To remove, place mold in hot water for a few seconds and then invert mold onto a serving plate. Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.