Flan au Citron (Beninese Lemon Flan)

I have made Crème Brûlée countless times, but, somehow, I've never made flan. Tonight I changed that and it brought a flood of memories - I remember hunting high and low, all over Cabo, for the best flan with my friend Jalene. After ten days in Mexico, we decided that the creamiest flan to be had was at the restaurant at our hotel. Ironic. Next time I'll use smaller ramekins; these were very thin...but delicious nonetheless.

For the Caramel
6 T organic granulated sugar
1 T water

For the Flan2 eggs

1-1/2 C milk
6 T organic granulated sugar

1/2 T cornstarch

zest and juice of one lemon
Butter your ramekins and preheat the oven to 350 degrees.

To make the caramel, heat the sugar and water until a golden syrup forms; it will go through some "ugly" stages that look nothing like caramel. Don't worry, eventually the sugar will melt and turn a gorgeous shade of amber. Pour into the ramekins.

To make the flan, beat the eggs with the sugar. Add milk, cornstarch, lemon zest, and lemon juice. Mix well and pour into the ramekins.
Cook in a bain-marie for 45 minutes. Cool, unmold, and serve.

To unmold, run a knife along the edge of the dish and dip the bottom into a pan of hot water.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog