Description
The recipe for this dessert existed in those old times, when mankind didn't know what thickeners, stabilizers, preservatives and other "achievements" of civilization, so the desserts were prepared from natural products: milk, eggs, sugar. Maybe we should remember the good old days...
Ingredients
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Milk
1 l
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Chicken egg
6 piece
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Sugar
1 cup
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Lemon peel
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Cinnamon
Cooking
A half of milk heated in a saucepan with the addition of lemon peel and cinnamon, leave to cool down.
RUB the eggs with sugar, dilute with cold milk.
From milk to remove the lemon zest and cinnamon and combine with mixture.
Dry the pan, pour 2 tbsp. spoons of sugar and heat to melt. Remove from heat and add 2 tablespoons of water. To dissolve the caramel.
The liquid caramel to pour on the bottom of the flan to cool. For the hardened caramel to pour a milk-egg mixture, put the form in a tray of water and bake in the oven.
The oven temperature is 160 * and bake for 40 minutes. The water in the pan and the mixture should not boil, and gradually to warm up and harden. Once browned all the liquid, remove and cool in the form.
Leave the flan in the fridge for a day, then cover with a plate form, flip. Caramel soaked on top of the flan, giving it a creamy color. Can be prepared in individual ramekins.
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