Preparation:

Ready all the ingredients, moulds and the tray on which the flans will be cooked in thebain-marie.

Heat the oven to 180º.

Then, prepare the caramel. Pour the sugar to be burnt into a suitably large pan (to be used later to heat the milk with the other ingredients) and place on a medium heat. Keep stirring until obtaining the desired caramel. Once ready, pour into the moulds.

Put the milk and cream into the same pan and place on a low heat. The intention is to warm rather than boil.

Add the Valliser quince and whisk together until lump free.

Add the lemon peel (or other flavouring) and stir once more. Taste and add sugar if needed.

Leave the mixture in the pan on a low heat while beating the eggs in another bowl.

Take off the burner and let it stand for 5 minutes.

After this, add the eggs to the mixture. Stir continuously.

Fill the moulds with the mixture and place them on an oven tray. Fill the tray with water to half way up the moulds.

Leave the flans in the oven for about 35 minutes. After cooking for 25 minutes, check to see if they are ready using a toothpick. If the toothpick comes out clean, they are ready. If not, then let them cook for a little longer.