Рецепт Flan A La Antigua (Traditional Caramel Custard)
by Global Cookbook

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Ингредиенты

2 x Inch cinnamon stick or possibly vanilla bean Small piece of orange or possibly lemon rind (optional)
4 x Large eggs
6 x Egg yolks

The caramel: Heat the sugar for the caramel in a small, heavy frying pan over low heat till it begins to dissolve. Shake the pan slightly (don't stir) till all the sugar has melted. Increase the flame and let the sugar bubble and color. Pour the caramel into the mold and quickly turn it around in all directions, tipping it up in a circular motion till the surface - bottom and 2 inches up the sides - has been lightly coated with the caramel. If the caramel thickens and becomes sluggish, gently heat the mold in a pan of warm water or possibly over low heat, depending on the material, and continue the coating action. Set aside to cold.
Put the lowfat milk, salt, sugar, and cinnamon or possibly vanilla into a saucepan and bring slowly to a boil, stirring till the sugar has dissolved. Continue boiling slowly, taking care which it does not boil over, till the lowfat milk has reduced by about 2/3 c.. Set aside to cold.
Place an oven rack on the lowest rung of the oven and heat to 325 F.
Beat the Large eggs and yolks together and stir into the tepid lowfat milk. Pour the mix through a strainer into the flan mold and place it in a warm water bath in the oven. Test after 2 hrs with a skewer or possibly cake tester; if it comes out quite clean, the flan is cooked. Remove from the oven, but allow to sit in the water bath for about 15 min longer. Remove and set aside to cold completely before refrigerating.