The citrus zest in this flan makes it a great candidate for a Valencian Mistela, a traditional fortified wine made by adding wine alcohol to grape must.
- For the caramel:
- 2 tsp water
- 2 Tbs white sugar
- For the flan:
- 1 1/4 cup milk
- Peel of 1/2 lemon
- 1 cinnamon stick
- 4 Tbs brown sugar
- 2 eggs
- Preheat oven to 350 F.
- Pour the water and sugar into a saucepan and place over a low heat. Stir until the sugar has dissolved.
- Turn up the heat and boil to make a dark caramel.
- Divide the caramel between four individual moulds and set aside to cool.
- Break the eggs into a large bowl and whisk until frothy.
- Put the milk, lemon peel, and the cinnamon stick into another saucepan. Heat and add the sugar. Bring the mixture to the boil. Remove the lemon peel and cinnamon stick.
- Add the beaten egg slowly, whisking all the time to prevent it from sticking to the saucepan.
- Before the mixture reaches boiling point, pour it into the moulds through a sieve.
- Cover the tops of the moulds with foil and transfer to a roasting tin. Pour cold water into the roasting tin until it comes half-way up the sides of the moulds.
- Bake for 20 minutes, making sure the water does not boil.
- Once the creme caramel is cooked (it should be firm to the touch just) leave to cool in the water.
- Remove from the water and chill in the fridge.
- When ready to serve, loosen the flans with a round-bladed knife.
- Carefully turn the creme caramel out of the moulds and serve.