For the perfect ending of a Mexican meal, try this creamy dessert, served in one-cup ramekins .
Makes 8 (one-cup) desserts.
- 3 c granulated sugar (divided use)
- 1 c water
- 2 1/2 c whole milk
- 2 1/2 c heavy cream
- 5 sticks cinnamon (3 inches long)
- 1 tsp vanilla
- 1 lemon
- 5 large eggs, beaten
- 5 large egg yolks, beaten
- 2 pinches salt
- Preheat oven to 350 degrees F. Lightly oil 8 (one-cup) ramekins.
- In medium, heavy saucepan, combine 2 cups of the sugar with the 1 cup of water. Stir well.
- Bring to simmer, over medium heat. Cook without stirring, swirling pan from time to time for about 8-10 minutes, or until dark golden color.
- Remove from heat; pour even amount of carmelized sugar in each ramekin.
- In large saucepan. pour milk, cream, remaining 1 cup sugar, cinnamon sticks and vanilla. Using a vegetable peeler, cut strips of lemon peel and add them to the pot.
- Cook over medium heat until small bubbles form around edge of pan. Remove from heat. Cover and steep 10 minutes.
- Remove cinnamon sticks and lemon peel. Skim top of milk with spoon.
- Pour even amounts of mixture into the carmamel lined ramekins. Place ramekins in baking pan(s).
- Pour boiling water into baking pan(s) until it comes up halfway on the sides of ramekins.
- Bake 40 minutes, or until set up but still slightly jiggly. Allow to cool in water bath 30 minutes.
- Transfer ramekins to wire rack until completely cool. Cover ramekins tightly and refrigerate until chilled or overnight.
- To serve, loosen sides with sharp knife. Place dessert plate over each ramekin and invert. Tap bottom until the flan is released. Spoon any remaining caramel over the dessert.
- Serve chilled.