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1
Preheat the oven to 360 degrees F
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2
To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.
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3
Meanwhile, pour the condensed milk and whole milk into a pan.
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4
Add the lime zest.
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5
Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture.
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6
Simmer the milk slowly for 15 minutes to let the flavors combine.
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7
Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan.
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8
Set aside.
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9
In a bowl, crack the eggs and beat together.
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10
Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs.
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11
This will temper the eggs and prevent them from scrambling.
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12
Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk.
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13
Pour all of the mixture into the cake pan over the caramel.
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14
Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water.
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15
Place in the oven and cook for 45 minutes to 1 hour.
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16
Once ready, allow to cool and place inside a refrigerator overnight.
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17
The flan is then ready to be flipped over gently and served.
