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Spanish Flan desserts, ethnic 2 cup milk 1 single peel of 1 lemon 1 each cinnamon stick 5 each eggs, beaten 1 1/2 each packets unflavored gelatin, 1 single dissolved in 1/4 cup of 1 single warm water 1 cup sugar 1 each custard mold In a saucepan, scald milk (warm milk and lemon peel until mixture is very hot but not boiling). Add gelatin to beaten egg mixture, beat to ensure that they are adequately mixed and add to the milk, together with sugar. Stir until mixture begins to boil and then immediately remove from stove. In another saucepan over low heat, heat 5 tbsp. sugar until sugar begins to carmelize. Pour caramelized sugar into mold, following with flan mixture. Allow to cool to room temperature, then refrigerate overnight. To remove, place mold in hot water for a few seconds and then invert mold onto a serving plate. Serve chilled. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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