Flan

Ingredients

• ·200 g sugar (150 g for the custard, 50 g extra reserved if you like a wetter caramel)
• ·500 ml whole milk
• ·1 strip of lemon peel (no white pith)
• ·1 cinnamon stick
• ·4 large eggs
• ·2 extra egg yolks
• ·1 teaspoon vanilla extract, or the seeds of half a vanilla pod
• ·A splash of water for the caramel

Method

1. 1

   Make the caramel first: put 100 g of the sugar and a splash of water in a small pan over medium heat and let it melt without stirring, swirling the pan occasionally, until it turns a deep amber. Pour it straight into the base of a flan mould or into individual ramekins and tilt to coat. Work quickly before it sets.

2. 2

   Warm the milk gently in a saucepan with the lemon peel and cinnamon stick until it just begins to steam, then take it off the heat and let it infuse for 10 minutes. Remove the peel and cinnamon.

3. 3

   In a bowl, whisk the eggs, extra yolks, remaining 50 g sugar and the vanilla until smooth but not foamy; you want silk, not bubbles.

4. 4

   Pour the warm milk slowly into the eggs while whisking, so the eggs temper rather than scramble. Strain the mixture through a fine sieve into the caramel-lined mould.

5. 5

   Set the mould in a deep roasting tin and pour hot water into the tin to come halfway up the sides, making a bain-marie that keeps the custard gentle.

6. 6

   Bake at 160 C for 45 to 55 minutes, until the flan is set at the edges but still trembles slightly in the centre. Individual ramekins need about 30 to 35 minutes.

7. 7

   Let it cool to room temperature, then chill in the fridge for at least 4 hours, ideally overnight, so it firms up fully.

8. 8

   To serve, run a thin knife around the edge, place a plate over the top and invert in one confident motion so the caramel flows down the sides.