Food & Cooking Recipes Flan By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 17, 2021 Print Share Share Tweet Pin Email Yield: 6 to 8 The classic utensil for melting the sugar on top of a flan is a salamander, which is first heated in coals or on a burner. Make this dessert for an instant hit. Ingredients 2 tablespoons cornstarch 3 ½ cups milk ⅔ cup granulated sugar 6 large egg yolks Zest of 1 lemon 1 small cinnamon stick ¼ cup superfine sugar Directions Dissolve the cornstarch in 1/2 cup of the milk. Beat together granulated sugar and egg yolks until pale yellow and thick, then beat in cornstarch mixture. Set aside. In a medium saucepan over low heat, combine remaining 3 cups of milk, the lemon zest, and the cinnamon stick. Heat to boiling. Whisking quickly, add the egg-cornstarch mixture; lower heat and continue to stir until thickened. Strain, then pour into shallow dessert dishes or small ramekins to a depth of 5/8 inch. Let cool. Sprinkle flans with superfine sugar. With a hot salamander, or under a broiler, heat tops until golden brown. Print