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Ingredient for 6 servings:


2 cups light cream (half and half)

1/2 cinnamon stick

Peel of 1/2 small orange and 1/2 lemon (organic preferred)

4 large egg yolks

1 large egg

1/3 cup sugar

1/2 teaspoon vanilla extract


2/3 cup sugar

4 tablespoons water


Preheat the oven to 350 degrees.  Bring 1-1/2 quarts water to a simmer.  Select a baking dish that can hold 6 - 1/2  cup ramekins in a water bath.



Heat the cream, cinnamon stick, and fruit peels in a small saucepan.  Turn it off when it reaches a boil and let it cool in the pan for 30 minutes.


Whisk together the egg yolks, egg, sugar and vanilla extract.  Strain the warm milk into the eggs, stirring until well mixed.


For the caramel: Heat 2/3 cup sugar with 4 tablespoons water.  Shake the pan to help the sugar dissolve and cook until the syrup begins to caramelize, about 3-5 minutes.  Take the pan off the heat when the caramel is tan.   Divide it among 6 ramekins, turning them so the hot caramel coats the bottom and sides.


Divide the custard among the ramekins in the baking dish.  Set them in the  pan and pour recently boiled water 1/2 way up the sides of the ramekins.  Bake for 30 minutes, or until the flans are set.  Cool on a rack and serve, unmolded, at room temperature or chilled.