What a wonderful memory I have as a child, having this desert, in face of me and my eyes, and my mouth!!!! Extremely sweet, extremely good....

Everybody is telling me what an easy dessert to make, so I had to try it. I found a recipe in NEW YORK TIMES food section, one place that I trust and I found many times very good recipes.
Julia Moskin in New York Times food section has a great recipe and video:


2 ½ cups sugar (1 cup + 1cup 1/2)
3 cups whole milk, or 2 cups whole milk and 1 cup heavy cream
2 strips of lemon zest
teaspoon salt
6 large eggs
2 egg yolks
½ teaspoon pure vanilla extract

    9- by -5-inch loaf pan



Heat oven at 325F

First, you make caramel and poor all over the loaf pan.

  1. Make the caramel: Pour 1 cup sugar (from the above quantity) and 2 tablespoons of water into a saucepan. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
  2. Second, make a mixer of the first 4 ingredients: remaining sugar, salt, milk, and lemon strips.

  3. In a microwaveable bowl or pitcher, combine milk, lemon zest, salt, and the remaining 1 1/2 cups of sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside. 

  1. Next, In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks, and vanilla. Blend until smooth.

Remove the lemon zest strips from the hot milk mixture.
 With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don’t cook from the heat of the milk.
 Blend just until smooth.

    1. Third, pour this mixer into the caramel-lined pan.

    2. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. 

    3. Fourth, Bake in 325F oven, 55 to 65 minutes, until the flan is set but still jiggly in the center. Remove flan from water bath and leave on the counter for half an hour, to cool.

    1. Fifth, refrigerate. 
    2. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.

      1. Sixthunmold and invert.

  1. To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn’t come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) 
  2. Serve chilled, in slices.


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