Lime vanilla juice

Grate the peel of 1 lime and peel it until the flesh. Cut into thin slices. Squeeze out the other limes.

Bring all the lime juice and the zest to the boil with the sugar and boil until a thick syrup.

Remove the peel and spread the syrup over the oven dishes. Put the lime slices in it.

Scrape the marrow from the vanilla pod. Add the marrow together with the stick to the milk and bring to the boil.

Turn the heat source down and let it draw for about 10 minutes. Remove the stick and allow the milk to cool slightly.

Preheat the oven to 175 ° C. Beat the eggs and beat them through the milk.

Place the dishes in a large oven dish and pour the milk mixture into the small dishes.

Pour boiling water into the baking dish until the molds for 2/3 are underneath.

Cook the flans in the middle of the oven for 50-60 minutes. Allow them to cool down completely for at least 1 hour and then put them in the refrigerator for a few hours.

Put the dishes for serving very briefly in a layer of boiling water so that the flans easily let go. Deposit the flange on plates.