This recipe is not too hard, (can be made dairy/soy free) and delicious
4 Cups Whole Milk (or Soy Milk or Almond Milk or Rice Milk)
1 Cup Sugar
3 Sticks of Cinnamon - for Flavor
Handful of Almonds – for Flavor
1 Orange – Juice + Zest
7 Large Eggs – 5 of them Whole and 2 Just the Yolk
1 Sauce Pot
1 Whisk or Spoon
1 Chinois – Fine Strainer
2 Mixing Bowls
12 Porcelain or Foil Ramekins
1 Deep Cooking Tray
Place all ingredients besides the eggs in a Sauce Pot on Medium Heat for 20-25 minutes.
Strain the cooked products into a mixing bowl.
Using a whisk or spoon, slowly temper the mixture into the beaten eggs + yolks.
Pour the mixture into the individual Ramekins.
Place the Ramekins into the deep cooking tray, add 1 inch of boiling water, cover with silver foil – leave a small opening.
Cook in the oven on 300 degrees for 20-25 minutes.
To test done-ness, try to jiggle one of the flan’s and make sure it looks set and not watery.
When done, take out of deep tray and let cool in refrigerator.
Prep time: 25 minutes
Cook time: 20-25 minutes
Yields: 12 serving