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| To caramelize custard cups -- Put the dabs of brown sugar in the bottom of 6 individual cups, one to a cup. Place cups in hot oven. Move the cups from side to side as sugar melts so the surface of each cup is covered with melted brown sugar. For custard -- Combine the milk, sugar, cinnamon, salt, vanilla and lemon rind and cook over a very low flame, stirring constantly, until mixture has reached a custard stage. Cool. Combine the lightly beaten yolks and whites to add a custard. Mix well. Pour the custard into the little cups and place them in a larger pan containing hot water. Bake in a slow oven (300 degrees) for about 1 hour or until a knife inserted in the center of a cup comes out clean. Cool. Chill several hours before serving. | |||||
| If you like, pour 6 or 7 tablespoons of warmed brandy or rum over the cold flan at serving time and ignite when carrying to the table | |||||
VIVA SAN CARLOS
