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A Columbia Restaurant Signature Dessert

Anyone can make this variation of flan with superb results.  Just don’t boil the milk.

Custard Ingredients

1 ¼ cups whole milk
1 8-ounce can sweetened condensed milk
1 strip lemon peel (¼” wide)
1 whole cinnamon stick
5 eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Caramelized sugar (recipe below)

Caramelized Sugar Ingredients

¼ cup sugar
1 tablespoon water

Custard Preparation

Combine whole milk and condensed milk with lemon peel and cinnamon stick in a heavy saucepan; scald. Beat eggs and add sugar, vanilla extract, and salt in a medium-sized mixing bowl, blending well. Add milk mixture gradually, straining the lemon peel and cinnamon stick. Pour into 6 4-ounce ovenproof custard cups with caramelized sugar in bottom (see below). Place cups in hot water (2 inches deep) and bake in preheated oven at 300degrees for 40 minutes. Never let water boil or
custard will be filled with holes. Remove from pan and cool in refrigerator. To serve, unmold by pressing edges of custard with spoon to break away from cup, then turning upside down. Spoon caramelized sugar from bottom of cup over top of each custard. Serves 6.

Caramelized Sugar Preparation

Place sugar and water in small skillet. Cook over medium heat, stirring constantly until sugar is a golden brown color. Pour immediately into six 4-ounce ovenproof custard cups, approximately 1 teaspoon in each.