Lemon Flan in Cute Lemon Boats

What is Flan

Flan is a delightful dessert that originated in Spain and has since gained popularity worldwide. It is a smooth and creamy custard-like treat, often accompanied by a caramel sauce. Flan is made by combining eggs, sugar, milk, and sometimes cream, which are then baked or steamed to create a silky texture. It is known for its velvety consistency and sweet flavor, making it a favorite among dessert enthusiasts.

If you would like to try an original flan recipe, check out my recipe here.

Lemon Flan in Lemon Boats

If you’re looking to add a zesty twist to your flan, Lemon Flan in Lemon Boat is a perfect recipe to try. This refreshing dessert combines the tangy taste of lemons with the smoothness of traditional flan, resulting in a delightful and unique treat.

lemon flan in lemon boats

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

  1. 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.
  2. Gently beat the 5 eggs until well mixed, being careful not to introduce any bubbles into the mixture.
  3. Heat the whole milk until lukewarm, then add the whipping cream and 60g of sugar. Stir until the sugar dissolves completely.
  4. Gradually add the milk mixture to the beaten eggs, sifting it at least three times to remove any air bubbles or residual egg solids.
  5. Add the lemon juice and zest to the mixture, infusing it with the vibrant lemon flavor.
  6. Pour the prepared mixture into the lemon boats, filling them up to about three-quarters full.
  7. 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 onto the tray.
  8. 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 in Lemon Boats turns out perfect every time, here are some helpful tips:

  1. Bake the flan at a low temperature to maintain its texture and prevent the bitterness from the lemon boats from overpowering the custard.
  2. If you find the lemon boats to be too bitter, you can quickly boil them for a minute or so before preparing the flan. This step is optional but can help reduce the bitterness.
  3. 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

Proper preservation is essential to keep your lemon flan at its best and enjoy it over time. Here are two important tips for preserving your Lemon Flan in Lemon Boats:

  1. 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, ensuring it stays fresh.
  2. The lemon flan can be stored in the refrigerator for up to five 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 2-3 days of refrigeration to enjoy its full flavor.

The combination of tangy lemons and creamy custard creates a refreshing and indulgent treat that is sure to impress. By following the simple instructions and tips provided, you can create a perfect lemon flan to savor and share with your loved ones. Enjoy the bright and citrusy flavors of this unique dessert!

Let’s try the recipe and show me your perfect pumpkin flan in a pumpkin for this autumn!

Other Flan Recipes

You can try many more flan recipes. Let’s make:

All easy!

Lemon flan

Lemon Flan Recipe

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

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.limoncello tiramisu
  • Heat the whole milk until lukewarm, then add the whipping cream and 60g of sugar. Stir until the sugar dissolves completely. Gently add 5 eggs and mix until well dissolved, being careful not to introduce any bubbles into the mixture.making flan
  • Filter the mix 2-3 times to get a smooth texture of your flan. Then, add the lemon juice and zest to the mixture, infusing it with the vibrant lemon flavor.
  • 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 onto 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. Lemon flan
Nutrition Information:
Yield: 6 Serving Size: 100
Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 4.3gCholesterol: 75mgSodium: 108mgCarbohydrates: 30gSugar: 15gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe