Position rack in center of oven and preheat to 350°F. Pour milk mixture into large bowl. Add remaining ingredients and whisk to blend. Strain egg mixture into another large bowl. Pour custard into prepared ramekins, dividing equally. Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake flans until center is gently set, about 35 minutes. Transfer flans to rack and cool. Cover and chill overnight. (Can be made 2 days ahead. Keep chilled.)

Run knife around 1 flan to loosen. Turn over onto plate. Shake gently. Lift off ramekin, allowing syrup to run over flan. Repeat with remaining flans.

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Good flavor, but I must have done something wrong with the caramel. When I tried to loosen from the ramekins, I could get the custard out but not the caramel topping. Maybe I cooked it too long? Tough time cleaning out the ramekins too!

A Cook from Albany, NY / 05.28.03

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The slight essence of lemon and anise make this an unusual variation from your typical flan. I was impressed and glad to share my treats with the neighbors. I'd only suggest adding a lemon twist on top for decoration as it still looks like your typical flan.