Creme Caramel (Spanish Flan)

 This recipe came off the Lidl recipe website.  I made this going over to a friends house for dinner and though it was fine leaving the house by the time I had cycled to my friends house the ramps on the road had gotten the better of it and it looked more like scrambled egg.  This recipe calls for moulds which I didn't have so I used a pyrex casserole dish instead which did the job of making one large creme caramel  rather than four small ones. 


4 medium free range eggs, 2 whole eggs plus 2 yolks
600ml semi skimmed milk
175g caster sugar
1 strip lemon rind

Method

1. In a medium pan heat 100g of caster sugar until completely melted, then boil rapidly until a golden brown caramel.
2. Pour the hot caramel into 6 small 200ml ramekins or metal pudding moulds and swirl it around the bottom, then leave to set.
3. Heat the oven to 170°C/150°C fan oven/gas mark 5.
4. Put the milk and lemon rind into a pan and bring to just below boiling point.
5. Whisk the eggs and remaining 75g caster sugar together, then pour the milk over the eggs, continuing to whisk as you pour.
6. Strain the custard into the ramekins or pudding moulds.
7. Sit the dishes in a small roasting tin and pour hot water into the tin to come halfway up the ramekins or pudding moulds sides. Bake for 20-25 minutes until custards are just set.
8. Cool, then chill for at least 2 hours (preferably overnight).
9. To serve, run a knife around the edges of the custard and turn onto a small plate.