Corinna'S Cream Caramel

• 1 can condensed milk
• 2 cans (above measurement) milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cardamon
• 1 pinch zafaron dissolved in a tablespoon hot water.
• 1 teaspoon corn starch
• 1 1/2 cup sugar for melting
• few drops of lemon juice.

1. Preheat oven to 375F.
2. In a blender mix all ingredients well except sugar and lemon drops. Reserve.
3. In a medium skillet and low to medium heat melt sugar with drops of lemon juice until it turns into a golden/amber color.
4. Carefully and using an oven mitten transfer melted sugar to a warm flan pan( I usually let the pan warming up in the oven to prevent the sugar from hardening too fast).
5. Hold the flan pan with care and tilt it to evenly coat the melted sugar to the bottom and sides of pan.
6. Put prepared pan inside a larger round or square baking pan filled with 1/4 water.
7. Cover the pan inside with aluminum foil or oven proof lid.
8. Bake it for 45 minutes.
9. After the cream caramel has cooled down refrigerate it for a few hours or more.
10. When ready to be served cover the pan with serving platter and invert the cream caramel.
11. Enjoy it.

condensed milk, milk, eggs, vanilla, cardamon, zafaron, corn starch, sugar, drops of lemon juice

Taken from www.epicurious.com/recipes/member/views/corinnas-cream-caramel-50084112 (may not work)