Ingredients (12 servings)

• 500ml (2 + 1/8 cups) milk
• 200g (1 cup) granulated sugar
• 150g (3/4 cup) granulated sugar (for the caramel)
• 1 or 2 lemon peels (I used one big and one small)
• 7 eggs

Instructions (Time: 1 hour)

Start by melting the sugar in medium heat with 3 tablespoons of water.

Keep an eye on your caramel, mix occasionally and after a while it will turn golden.

When the caramel is done, spread it on the flan tin (I used a special flan tin but you can use any other tube tin, like the one I used in the chocolate cake recipe).

Mix the sugar, the milk and the lemon peels in a pan and bring to a simmer.

Beat the eggs in a separate bowl.

Remove the milk from the heat and remove the lemon peels from the milk, and slowly, while mixing constantly, add the milk mixture to the eggs.

Transfer the mixture to the tin.

Put the lid on the tin (if your tin doesn’t have a lid, you can use aluminum foil), place the tin in an oven appropriate recipient, halfway filled with water, and bake in a preheated oven to 180ºC (350ºF).

Remove from the oven after 30-35 minutes (use a toothpick to check if it is done).

Wait for it to cool down. 

With your fingers push the flan down lightly, to loosen it up from the tin and unmold it. Place on the fridge for 1 hour and serve.