Flan Recipe

Ingredients

• 1 l (34 oz) milk
•  8 eggs 
•  450 g (16 ounces) sugar
• 1 tsp vanilla extract
•  40 ml (1,3 oz) rum
• 1-2 tsp lemon / orange zest
• pinch of salt

Directions

1. In a large bowl, crack all the eggs and add 250 g (8,8 oz) of sugar, vanilla extract, lemon zest, and a pinch of salt and mix well until the composition turns a bit foamy.
2. Gradually add milk while continuously blending to ensure an even distribution.
3. In a wide tray, suitable for oven usage, make a caramel out of the remaining 200 g (7 oz) of sugar.
4. The caramel needs to be made on a low power over the entire surface of the tray to ensure the sugar doesn’t burn.
5. Let the caramel cool off and harden for 10 minutes.
6. Pour the milk and egg cream over the caramelized tray.
7. Attention, the hardened caramel will make cracking noises which is perfectly normal.
8. Bake the flan in a water bath at 150॰C/ 302॰F for 1 hour.
9. Let the flan cool off completely and refrigerate it for at least 6 hours.
10. Serve the flan cold directly from the fridge, with plenty of caramel sauce from the bottom of the tray.