My Mom’s Flan

Note: you need a flan mold with a locking top!

In the flan mold, put enough sugar to cover the bottom (more or less 1/2 cup). No water is needed! Place the mold directly on the stove over low heat, swirling the pan occasionally (no stirring) until sugar melts and turns deep amber. Off heat, swirl the caramel until it coats the bottom and sides of the pan. Set aside (the caramel will harden and crack a little as it gets cold, no worries).

In a large bowl, whisk the egg yolks with the 1 1/2 cups sugar until creamy. Mix in the whole egg, milk, lemon zest and corn starch. Add the Porto wine (optional). Pour the mixture in the flan mold and cover with the locking top. Put the flan mold inside a big pan with water that comes halfway up the side of the flan mold. Cover the pan, bring the water to a boil in the stove over high heat. Reduce to low heat and let it cook for 45 minutes. Remove the flan mold from the pan and let it cool completely (best if chilled until cold) before turning over carefully onto a plate. Allow the caramel to run over the flan and serve.