LEMON FLAN
Flan is one of my comfort dishes. It just makes me feel happy! I love the flavor of the lemon in this rich and creamy dish. The caramel is gooey and yummie.
Provided by Cheryl Neubecker
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9 inch cake pan with cooking spray. You will need a pan larger than your cake pan to make a water bath.
- 2. In a medium sauce saucepan over medium-low heat, melt sugar. Continually stir until sugar liquifies and turns golden caramel. Pour into 9 inch cake pan. Tilt pan to coat the bottom with caramel. Set aside.
- 3. Whisk eggs in large mixing bowl until completely incorporated. Making sure white and yoke and combined. (This helps make the flan smooth and cook evenly.) Whisk in milks. Then add lemon zest and juice.
- 4. Pour egg mixture on top of caramel. Set cake pan inside larger pan. I pull out my oven rack, set the pan on it and then fill the water bath half way up the flan pan.
- 5. Bake for 1 hour. Let cool completely. Can be served at room temperature or refrigerated and served cold. When ready to serve run a knife around the edge to loosen flan. Then invert on to a serving plate.
LEMON FLAN CAKE
We were delighted with how lemony fresh tasting this dessert was. It fits in perfectly with summer celebrations.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Line 9-inch round pan with foil, with ends of foil extending over side. Spray with cooking spray. Cut cake into 1/2-inch-thick slices; arrange on bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour into blender. Add cream cheese, milk and sugar; blend until smooth. Stir in lemon zest. Pour over cake in pan.
- Refrigerate 3 hours or until gelatin is firm. Use foil handles to remove dessert from pan; discard foil. Top dessert with COOL WHIP.
Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 21 g, Protein 5 g
LEMON FLAN
Given to me by my mother mandy this is a favourite recipe in our family at get togethers or just as a special weekend pudding with ice cream or wild berries
Provided by Chef ian b
Categories Cheesecake
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- crush the biscuits into small pieces,.
- melt the butter in a pan then add the crushed biscuits,mixing well.
- press the biscuit mix into a flan dish and leave in fridge for 30 minutes.
- whisk together the milk and cream adding the juice and rind of both lemons until mixed well.
- pour over the cooled base and leave in fridge for 4 hours.
- (although good after 4 hours even better if left for 24 hours).
Nutrition Facts : Calories 614.2, Fat 44.1, SaturatedFat 25.1, Cholesterol 117.7, Sodium 473.9, Carbohydrate 50.5, Fiber 1.9, Sugar 28.2, Protein 8.2
CREAMY LEMON FLAN
Make and share this Creamy Lemon Flan recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the jam in a freezer bag and snip off the corner. Grease a 18x19cm flan tin or sandwich tin with butter and line with baking paper. Melt the butter in a pan, then remove from the heat.
- Put the biscuits in a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter.
- Press the mixture into the tin to make an even crust. Chill for at least 30 minutes.
- Put the condensed milk, lemon zest and cream in a bowl. Whisk until just combined, then slowly drizzle in the lemon juice, whisking all the time, until the mixture thickens.
- Pour the lemon juice into the flan case. Pipe some jam on top, then use a cocktail stick to create a feathered effect.
Nutrition Facts : Calories 364.7, Fat 20.2, SaturatedFat 12.2, Cholesterol 63.1, Sodium 280.9, Carbohydrate 42.4, Fiber 0.7, Sugar 29.2, Protein 6
FLAN
Steps:
- To make the caramel:
- Have ready 8 individual 5-ounce ramekins. In a thick sided heavy duty pot, combine the sugar, corn syrup, 1/2 cup of the water, and lemon juice. Cook over high heat until a medium brown caramel forms. Remove from heat and stir in the remaining 1/2 cup of water. Pour about 1 tablespoon of caramel into each ramekin.
- To make the flan:
- Preheat the oven to 325 degrees F.
- Cream together the eggs, egg yolks, and sugar in bowl. In a medium saucepan over medium-high heat, bring the half-and-half and vanilla bean to a scald. Gradually whisk the half-and-half mixture into the eggs, a little at a time at first and whisking constantly, to temper the egg mixture.
- Fill each ramekin almost to the top with the egg mixture. Set the ramekins in a deep baking dish and fill the dish with hot water that reaches halfway up the sides of the ramekins. Bake until the flan is set (jiggly but not firm), about 90 minutes. Let cool and refrigerate.
- To serve, use a paring knife to cut around the outside of the ramekin and then invert the mold over each serving plate. It may be necessary to shake the flan or gently push it back on one side in order to get the flan to break loose from the ramekin. Serve with the liquid caramel that pours out as a sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
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- Add the sugar to a medium-sized sauce pot, and place it over medium-high heat. Watch it carefully and do not stir. Once the sugar begins to melt and becomes an amber color, swirl the pot every so often, gently until the sugar has completely dissolved. This will take about 5 to 10 minutes, and it will be a medium amber color at this point. Immediately pour in a 9 x 2-inch cake pan (or pie dish, or special flan pan) and quickly swirl it around to coat the bottom. The goal is to cover the entire bottom, but don’t worry if it doesn’t quite make its way to the edges, as it will melt again in the oven.
- Add the milk, sweetened condensed milk, eggs, lemon zest, lemon juice and vanilla to a blender. Blend until it’s smooth, about 5 seconds. (You can also use an electric mixer and a mixing bowl to do this.)
- Place the prepared pan in a large roasting or baking pan. Pour the egg mixture into the cake pan, over the caramel coating. Add enough hot water to the roasting/baking pan, to come halfway up sides of the cake pan. (This is called a water bath, and adds moisture to the oven, which keeps the flan from becoming rubbery or cracking.)
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