Ingredients
1 cup sugar (divided into two)
6 eggs
3 cups of whole milk
1 tsp vanilla
1 tsp orange or lemon rind, grated
a pinch of salt
a stovetop flan mold (mine is 19 cm or 7.4 inch)*
Method
Put 1/2 cup of sugar into your stovetop mold and let it heat up gently until it turns into caramel. Then move your mold around to make sure its sides get evenly coated;
Pour the milk into a different saucepan and let it heat up gently;
Meanwhile, whisk all the remaining ingredients until blended, then pour the hot milk through a sieve onto your mixture;
Whisk all ingredients together, then pour them through a sieve into the caramel lined mold and secure the lid on;
Transfer the stovetop mold inside a bigger casserole and carefully pour boiling water making sure it doesn't flow inside your flan mold. The level of the water should surround your mold up to two-third of its height;
Cook on medium/low heat for 30 to 35 minutes, then carefully remove it from the casserole and let cool off;
When it's cold place it in your fridge for at least three hours (or let it sit overnight for a perfect outcome).
* Before moving to Congo I had no idea there was such thing like a stovetop mold: I had always and only baked cakes inside my oven. So if you're wondering what a stove-top flan mold looks like, here is a picture for you! But yes, you can totally bake your creme caramel into a standard roasting pan. That should take you around 25 minutes at 140C.
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