Lemon Flan
(from camoozle’s recipe box)
Source: Modified from http://inthenightkitchen.com/2008/05/lime-flan.html
Prep time: 15 minutes
Cook time: 40 minutes
Serves 2 people
Ingredients
- 2 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 3/4 cup sugar
- 1/4 cup lemon juice
- 1/4 tsp vanilla essence
Directions
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Preheat oven to 160C.
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Heat 1/4 cup sugar in a saucepan, until the sugar is melted and turns gold/amber.
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Pour caramel into bottoms of 2 ramekins. For easier spreading, heat ramekins beforehand by running under hot water and drying. Set aside.
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Beat 2 eggs with 1/2 cup sugar. Set aside.
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Pour cream and milk into saucepan, and simmer for 5 minutes. IMPT: Must simmer for a short while, otherwise if uncooked then the flan will fall apart. Add vanilla.
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Temper egg/sugar mixture with a little of the cream/milk mixture.
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Slowly add cream/milk to egg/sugar, alternating with lemon juice.
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Strain custard mixture, and pour custard into ramekins.
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Put ramekins into a baking pan, evenly spaced apart. Pour hot water around the ramekins into the pan, until the water reaches about halfway up the ramekins.
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Bake for 30-40 minutes, or until a knife inserted 2/3 towards the centre comes out clean.
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Chill for at least a few hours. To release, run hot water along the bottom of the ramekin (if necessary, use a knife to release). Put a plate on top of the ramekin and invert. Leave ramekin for a minute so that caramel sauce coats the flan.