This rich and creamy dessert has a texture like custard. Follow these steps for a delicious treat that will literally melt in your mouth.
- Step 1: Preheat your oven to 350 degrees and place the rack on the middle shelf while bringing a kettle of water to boil.
- Step 2: Combine 1 cup of the sugar with the lemon juice in a small sauce pan over medium-high heat. Stir with a fork until the sugar dissolves. Then let it sit for 4 minutes, until the sugar turns golden brown.
- Step 3: Divide the caramelized sugar evenly into the flan molds or ramekins and set them aside.
- TIP: You can use an 8-inch round cake pan instead of flan molds to make one large flan.
- Step 4: Combine 6 tablespoons sugar, milk, vanilla extract, and lemon zest in a small saucepan, and bring the mixture just to a boil at medium-high heat. Then remove the pan from the heat and discard the lemon zest.
- TIP: Use half of a vanilla bean instead of vanilla extract. Split the bean and scrape the seeds directly into the saucepan.
- Step 5: Whisk together the remaining sugar and the eggs in a large mixing bowl. Slowly pour the milk mixture into the egg mixture, whisking constantly, and combine until smooth.
- Step 6: Place the molds into the baking dish. Pour the filling evenly into the molds. Then add hot water from the kettle to the dish until water reaches halfway up the sides of the molds. Then bake for about 30 minutes.
- TIP: Test to see if the flan is done by tapping the side of the flan gently with a spoon. The edges should be set, but the center should still be wiggly.
- Step 7: Remove the dish from the oven and let it rest for 5 minutes. Then transfer the molds to the fridge to chill. Run a knife along the edges of each mold to loosen the flan, invert it onto a plate, and enjoy.
- FACT: Ancient Romans often used savory flavors for their flan instead of the sweet flavors we typically have today. Eel flan was a very popular dish.