Spanish flan with caramel, vanilla or lemon

Ingredients

• 1 glass of milk (approximately 1/4 liter)
• 2 tablespoons of sugar
• 3 eggs
• 1 vanilla stick or cinnamon stick, or 1 lemon zest
• 1 tablespoon of cornstarch (optional)
• 3 tablespoons of sugar
• 1 tablespoon of water

Prepare a caramel using sugar and water, and then coat the bottom and sides of the mussels with it.

Gently warm the milk with vanilla, cinnamon, or lemon zest. Add some of the sugar, and, for a thicker cream, mix in a small amount of cornstarch dissolved in a few spoonfuls of cold milk.

Whisk the eggs like you would for an omelet, then add the remaining sugar.

Slowly pour the milk into the eggs, while continuously stirring with the wooden spoon, to prevent the yolks from curdling.

Heat this cream over low heat, either in a double boiler or in a saucepan with a heavy bottom, stirring until it thickens.

Pour the mixture over the mussels, cover the dish, and place it in a water bath in the oven. Bake in the oven, covered, for at least 30 minutes, or until the flan is set.

Let it cool completely, then remove from the pan.