Classic Krem Caramel – Flan

Make the milk with the 450 g of sugar, the cinnamon, the lemon zest until the liquid is reduced to half. Pour the milk through a sieve and fold in the beaten eggs and yolks.

Melt the sugar for the caramel in a non-stick frying pan until light brown and pour on the spot into 6-8 custard cups.

Pour the egg milk into the molds and set them in a water bath (bain marie) at 170 °C for 30-40 min in the oven. Cool the pudding and turn it out on a little deeper dessert plate before serving.

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