Flan Au Citron Lemon Flan Recipes

Steps:

• Arrange rack in the middle of the oven. Preheat oven to 350°F.
• Combine sugar and water in a medium heavy-bottom saucepan.Bring to a boil over medium-high heat; cook, shaking the pan occasionally, until golden, 12-15 minutes. Immediately pour the caramel into a deep dish pie glass plate; tilt the pan to evenly coat. Set aside until cool and hard, 8-10 minutes.
• Meanwhile, combine the low fat milk, condensed milk, cinnamon sticks and orange peel in a saucepan. Cook over medium heat, stirring until almost simmering. Remove from heat; let stand 15 minutes. Remove the cinnamon sticks and peel. Beat the eggs and egg whites in a bowl. Whisk in the milk mixture until combined. Pour into the pie plate.
• Set the flan in a roasting pan and fill with enough water to come halfway up the side of the pie plate. Bake until the custard is set but jiggle in the centre, 30-35 minutes. Transfer to a rack; let cool 1 hour. Refrigerate the flan for at least 3 hours.
• To unmold, run the tip of a knife around the edge of the flan. Invert a large, flat plate on top of the flan and flip it over. Lift off the pie plate. Cut the flan into wedges and serve.

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.

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).

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.

Steps:

• Heat together 3 tbsp sugar and 3 tbsp water until golden brown. Pour into a well-buttered flan mould.
• Beat the eggs with the remaining 3 tbsp sugar until thickened, then add the 100g sugar along with the milk, cornflour and lemon zest.
• Mix well and pour into the flan mould.
• Cook in a bain-marie for 45 minutes until the flan thickens and sets. Allow to cool completely then serve.