Skip to main content

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

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

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.