# Ingredientes:
→ Lemon Flan
01 - 2 cups whole milk
02 - 1 cup heavy cream
03 - 1/2 cup granulated sugar
04 - 4 large eggs
05 - 2 large egg yolks
06 - 1 tablespoon finely grated lemon zest
07 - 1/4 cup freshly squeezed lemon juice
08 - 1 teaspoon vanilla extract
09 - Pinch of salt
→ Caramel
10 - 1/2 cup granulated sugar
11 - 2 tablespoons water
→ Sparkling Float
12 - 2 cups lemon-lime soda, chilled (or sparkling lemonade)
13 - Crushed ice (optional)
14 - Lemon zest or thin lemon slices, for garnish
# Instrucciones:
01 - In a small saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Heat over medium and swirl until the mixture dissolves and turns deep golden. Immediately distribute caramel among six individual ramekins or glasses, tilting to coat the bottoms evenly. Allow the caramel to cool and harden.
02 - Preheat oven to 325°F (160°C). In a medium saucepan, warm whole milk and heavy cream until steaming without boiling. In a large mixing bowl, whisk together large eggs, egg yolks, 1/2 cup granulated sugar, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Slowly whisk the hot milk mixture into the egg mixture, blending until smooth.
03 - Pass the flan mixture through a fine sieve into a large measuring jug. Evenly pour mixture into the caramel-lined ramekins.
04 - Arrange ramekins inside a deep roasting pan. Fill the pan with hot water halfway up the sides of ramekins. Bake for 30 minutes, or until flan is just set yet wobbles slightly at the center.
05 - Lift ramekins from the water bath and let them reach room temperature. Refrigerate for a minimum of 2 hours to chill thoroughly.
06 - Run a thin paring knife around the flan edges and unmold each onto a serving glass. Add crushed ice if desired. Gently pour chilled lemon-lime soda or sparkling lemonade over the flan to float. Adorn with lemon zest or slices.
07 - Present immediately, accompanied by a spoon and a straw.
