Ingredients
- 500 ml of whole milk
- 4 eggs
- 150 g of sugar for the flan
- 100 g of sugar for the caramel
- 1 teaspoon of vanilla essence
- the peel of half a lemon
Step-by-step
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- Make the caramel by heating the 100 g of sugar in a saucepan and distribute it among the moulds.
- Put the milk and the lemon peel in the mixing bowl and program 5 min/90°C/speed 2; strain and set aside.
- Put the eggs, the 150 g of sugar and the vanilla in the mixing bowl and mix 20 sec/speed 4.
- Add the warm milk and mix 10 sec/speed 3.
- Distribute the mixture among the caramelised moulds.
- Cook in a bain-marie in the oven at 170°C for 40 minutes.
- Let it cool and refrigerate 4 hours before unmoulding.
Tips
- Cover the moulds with aluminium foil so that a crust does not form.
- The bain-marie prevents the flan from setting suddenly.
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