Lemon Flan in Cute Lemon Boats
What is Flan
Flan is a delightful dessert that originated in Spain and has since gained popularity worldwide. This is one of my favorite desserts that I can easily and quickly make in just a few steps. Made of eggs, sugar, milk, and sometimes cream, they are then baked or steamed to create a silky texture for the custard. You can garnish it with various sauce, from camarel sauce to coffee and sugar syrup.
If you would like to try an original flan recipe, check out my recipe here.
Lemon Flan in Lemon Boats
If you’re looking for a creative twist on flan, Lemon Flan in Lemon Boats is a perfect option. It combines the tanginess and aroma of lemons with the smoothness of traditional flan, making it a great dessert for summer.
To make Lemon Flan in Lemon Boats, you will need the following ingredients:
- 5 eggs
- 60g (about 4 tablespoons) sugar
- 150ml (about 2/3 cup) whipping cream
- 400ml (about 1 2/3 cups) whole milk
- 4 lemons
How to make lemon flan
Step 1. Mixing the Ingredients
- Start by zesting one of the lemons to extract the fragrant outer layer. Then, cut all the lemons in half lengthwise and carefully remove the flesh to create lemon boats. Squeeze the juice from half a lemon, and set aside the remaining flesh for later use.
- Heat the whole milk until lukewarm, then add the whipping cream and sugar. Stir until the sugar dissolves completely. Gently add the eggs and mix until well dissolved, being careful not to introduce any bubbles into the mixture.
- Filter the mixture 2-3 times to achieve a smooth texture for your flan. Then, add the lemon juice and zest to the mixture.
- Pour the prepared mixture into the lemon boats, filling them up to about three-quarters full.
Step 2. Bath Baking
- Preheat the oven to a gentle temperature of around 120°C (248°F) and set up a water bath for baking. Pour water into a baking tray, filling it halfway, and place the lemon boats on the tray.
- Bake the lemon boats in the water bath for approximately 45 minutes, or until they are fully cooked. To check if the lemon flan is done, insert a toothpick or skewer into the center of the flan. If it comes out clean, without any batter sticking to it, then it is cooked and ready to be enjoyed.
Tips for Perfect Lemon Flan
To ensure your Lemon Flan turns out perfect every time, here are some helpful tips:
- Bake the flan at a low temperature to maintain its texture and prevent the bitterness of the lemon boats from overpowering the custard.
- If you find the lemon boats too bitter, you can briefly boil them for a minute or so before preparing the flan. This step is optional but can help reduce the bitterness.
- Mix all the ingredients gently and thoroughly, taking care to sift the mixture 2-3 times to eliminate any lumps or bubbles.
How to Preserve Lemon Flan
I usually make a large batch of flan and enjoy it over a few days. Here are my two important tips for preserving your lemon flan:
- Always cover the flan with a tight-fitting lid or plastic wrap to prevent air or moisture from entering. This will help maintain its moisture and flavor of the dessert for a longer period.
- The lemon flan can be stored in the refrigerator for up to 4 days. However, for the best taste and texture, it is recommended to consume it within the first few days. Aim to consume the flan within 2 days of refrigeration to enjoy its full flavor.
Let’s try the recipe and show me your perfect masterpiece!
Other Flan Recipes
You can try many more flan recipes. Let’s make:
All easy!
Lemon Flan Recipe
If you're looking to add a zesty twist to your flan, Lemon Flan in Lemon Boat is a perfect recipe to try.
Ingredients
Lemon Flan
- 1 1/2 cups (400ml) fresh milk
- 1/2 cup (150ml) whipping cream
- 5 whole eggs
- 1/3 cup ( 2.2 oz or 60g) sugar
- 5 drops of vanilla extract
- 4 lemons
Instructions
Step 1. Mixing the Ingredients
- Start by zesting one of the lemons to extract the fragrant outer layer. Then, cut all the lemons in half lengthwise and carefully remove the flesh to create lemon boats. Squeeze the juice from half a lemon, and set aside the remaining flesh for later use.
- Heat the whole milk until lukewarm, then add the whipping cream and sugar. Stir until the sugar dissolves completely. Gently add the eggs and mix until well dissolved, being careful not to introduce any bubbles into the mixture.
- Filter the mixture 2-3 times to achieve a smooth texture for your flan. Then, add the lemon juice and zest to the mixture.
- Pour the prepared mixture into the lemon boats, filling them up to about three-quarters full.
Step 2. Bath Baking
- Preheat the oven to a gentle temperature of around 120°C (248°F) and set up a water bath for baking. Pour water into a baking tray, filling it halfway, and place the lemon boats on the tray.
- Bake the lemon boats in the water bath for approximately 45 minutes, or until they are fully cooked. To check if the lemon flan is done, insert a toothpick or skewer into the center of the flan. If it comes out clean, without any batter sticking to it, then it is cooked and ready to be enjoyed.
Nutrition Information:
Yield: 6 Serving Size: 100Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 4.3gCholesterol: 75mgSodium: 108mgCarbohydrates: 30gSugar: 15gProtein: 7g