Mix the cornstarch with a little bit of milk and
stir into a smooth paste.
Put the rest of the milk in a small saucepan, add lemon zest and
cinnamon sticks. Simmer on very low heat for about 30 minutes (to
infuse the milk with the lemon and cinnamon flavor). Remove lemon
and cinnamon sticks and discard.
Meanwhile, preheat oven to 325 degrees F.
Make the caramel, by putting ? cup of sugar and 2 tbsp. of water
in a small sauce pan and melting over low heat. Bring to a boil and
boil until it turns a dark caramel color. Remove and pour it on the
6 flan molds.
In a bowl, combine yolks, eggs and remaining sugar. Add cornstarch
mixture. Add hot milk, stiring al the time. Pour into flan molds.
Place flan molds in roasting pan. Pour very hot or boiling water
around the molds. Place in oven and bake for 40 minutes. Cool. Run
a knife round the inside of each mold and reverse each mold into a
desert plate. Serve.
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