Milk Flan on the Stovetop

Ingredients

• 12 count egg yolks
• 1 pound white sugar
• 1 tablespoon flour
• 75 grams sugar (for caramel)
• 0.5 liter good milk
• lemon zest or lemon essence

Instructions

1. Beat the egg yolks very thoroughly until pale and well combined. Once beaten, add the sugar and flour, and beat everything together until well mixed.
2. In a heavy saucepan, melt 75 grams of sugar without adding water, over moderate heat until it reaches the point of caramel (pale golden, just beginning to color). Coat the interior of the baking vessel thoroughly with this caramel, tilting to coat evenly.
3. Pour the beaten egg mixture into the caramel-lined vessel. Add the milk and blend it with the egg and sugar very slowly, stirring constantly with a wooden spoon. Once everything is well combined, add lemon zest or a few drops of lemon essence—just a few drops are sufficient.
4. Set the vessel on the stovetop or in a bain-marie (water bath), with a lid or cover piled with hot ashes (or use a preheated oven at moderate temperature) on top. Cook until the mixture sets (it should jiggle slightly but hold its shape when moved). Remove from heat and let cool.
5. Turn out onto the serving plate and serve at room temperature or chilled.