Name: Lemon-and-Cinnamon-Scented Flan Recipe
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Latin American
Ingredients: 2½ cups whole milk; ½ lemon peel; 1 cinnamon stick; 1 cup sugar; ¼ cup water; 5 eggs

Experience the perfect blend of citrusy, spicy, and sweet in this lemon and cinnamon scented flan recipe. This recipe elevates the traditional dessert by incorporating unique flavors like lemon and cinnamon that will surely delight your taste buds.

Photos of Lemon-and-Cinnamon-Scented Flan Recipe

While most of the ingredients used are common kitchen staples, the cinnamon stick and lemon peel might be ones to add to your shopping list if not readily available. Cinnamon sticks, compared to their ground counterpart, provide a more intense and fresh flavor. Lemon peel, on the other hand, adds a tangy zest that enhances the overall taste of the flan.

Ingredients for the Lemon and Cinnamon Scented Flan

Whole milk: The base of the flan, this adds a creamy, rich flavor.

Lemon peel: Adds a bright, citrusy note that breaks through the sweetness of the flan.

Cinnamon stick: Infuses a warm, spicy flavor into the dessert.

Sugar: Gives the flan its classic sweet taste.

Water: Used to create the sugar syrup.

Eggs: Acts as the binding agent and adds structure to the flan.

One reader, Herrick Lambert says:

This lemon and cinnamon scented flan recipe is a game-changer! The combination of flavors is simply divine, and the texture is incredibly smooth. The caramelized sugar adds a delightful touch. It's a must-try for anyone who loves a unique and delicious dessert.

Herrick Lambert

Techniques Required for Making Lemon and Cinnamon Scented Flan

How to prepare the caramel: In a small saucepan, cook ½ cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer for about 15 minutes without stirring, until a deep amber caramel forms.

How to make the custard: In a large bowl, whisk the eggs with the remaining ½ cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl.

How to bake the flan: Pour the custard into the ramekins and place them in a baking pan. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes until a knife inserted into a flan comes out clean.

How to unmold the flan: To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.

How To Make Lemon-and-Cinnamon-Scented Flan

Achieve a smooth, sweet-scented dessert with this flan recipe. Milk is boiled with lemon peel and cinnamon, then baked with caramelized sugar.

Preparation: 10 minutes

Cooking: 1 hour 10 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

2½cupswhole milk
½lemon peel
1cinnamon stick
1cupsugar
¼cupwater
5eggs

Instructions

Preheat the oven to 300 degrees F. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.
In a medium saucepan, combine the milk, lemon peel, and cinnamon stick and bring to a boil.
Remove from the heat and let stand for 15 minutes. Discard the lemon peel and cinnamon stick pieces.
Meanwhile, in a small saucepan, cook ½ cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves.
Lower the heat to moderate and let the sugar syrup simmer for about 15 minutes without stirring, until a deep amber caramel forms.
Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.
In a large bowl, whisk the eggs with the remaining ½ cup of sugar.
Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl.
Pour the custard into the ramekins.
Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins.
Bake for about 40 minutes until a knife inserted into a flan comes out clean.
Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.
To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans.
Serve at once.
Make-Ahead: The flans can be refrigerated for up to 2 days in the ramekins.

Nutrition

Calories: 243.80kcal
Fat: 6.72g
Saturated Fat: 3.02g
Trans Fat: 0.01g
Monounsaturated Fat: 2.14g
Polyunsaturated Fat: 0.88g
Carbohydrates: 38.97g
Fiber: 0.34g
Sugar: 38.58g
Protein: 7.74g
Cholesterol: 143.47mg
Sodium: 95.43mg
Calcium: 141.26mg
Potassium: 187.78mg
Iron: 0.72mg
Vitamin A: 104.19µg
Vitamin C: 1.31mg

Crucial Technique Tip for Lemon and Cinnamon Scented Flan

When making the caramel, it's crucial to keep a close eye on the sugar syrup as it simmers. The transformation from sugar to caramel can happen quickly and if left unattended, it can easily burn. The perfect caramel should have a deep amber color and a slightly smoky, sweet aroma. If it smells bitter or looks too dark, it's likely burnt and will impart a bitter taste to your flan. It's best to start over if this happens. Also, when pouring the hot caramel into the ramekins, be careful as it's extremely hot and can cause severe burns. Use oven mitts or a thick towel to handle the ramekins.

Time-Saving Tips for Making Flan

Prep ahead: Prepare the caramel and custard a day in advance and refrigerate them separately. This will save time on the day you plan to serve the flan.

Double batch: Consider making a double batch of flan and storing the extra servings in the refrigerator for a quick and delicious dessert option throughout the week.

Streamline process: Use a larger baking dish to fit all the ramekins at once, reducing the number of batches needed to bake the flan.

Efficient straining: Use a fine mesh strainer to strain the custard mixture, ensuring a smooth and creamy texture without the need for additional straining.

Organized workspace: Set up all ingredients and equipment in an organized manner before starting to cook to streamline the cooking process and minimize potential errors.

Quick release: To speed up the cooling process, place the ramekins in an ice bath after removing them from the oven to rapidly cool the flan.

Substitute Ingredients For Lemon-and-Cinnamon-Scented Flan Recipe

lemon peel - Substitute with orange peel: Orange peel can provide a similar citrusy flavor and aroma to the flan, while adding a slightly sweeter and less tart note compared to lemon peel.
cinnamon stick - Substitute with nutmeg: Nutmeg can provide a warm and slightly sweet flavor similar to cinnamon, adding a hint of spice to the flan.

Presenting Your Lemon and Cinnamon Scented Flan

Elevate the caramel: Drizzle a delicate pattern of caramel on the plate to add a touch of elegance and sweetness to the presentation.
Garnish with citrus zest: Sprinkle a fine dusting of lemon and orange zest over the flan to add a pop of color and a burst of fresh citrus aroma.
Incorporate edible flowers: Place a few carefully chosen edible flowers around the flan to bring a vibrant and visually stunning element to the dish.
Add a touch of gold leaf: For a luxurious and opulent touch, delicately place a few edible gold leaf pieces on the flan to create a stunning visual effect.
Serve with a side of fresh berries: Arrange a small selection of fresh berries such as raspberries, blueberries, and strawberries on the plate to add a burst of color and a refreshing accompaniment to the creamy flan.
Use a unique serving vessel: Consider serving the flan in a crystal glass or a chic porcelain dish to add a touch of sophistication and elevate the overall presentation.
Incorporate a caramel tuile: Create a delicate caramel tuile to accompany the flan, adding a crisp and elegant element to the dish.
Dust with cinnamon powder: Lightly dust the plate with a fine sprinkle of cinnamon powder to add a warm and inviting aroma to the presentation.
Create a caramel cage: Craft a delicate caramel cage to encase the flan, adding a visually stunning and intricate element to the dish.
Serve with a side of vanilla bean cream: Accompany the flan with a dollop of vanilla bean cream to add a creamy and luxurious element to the presentation.

Essential Tools for Making Flan

Medium saucepan: A medium-sized pot used for cooking liquids, making sauces, and heating ingredients.
Small saucepan: A small-sized pot used for melting butter, heating liquids, or making small batches of sauces.
Ramekins or custard cups: Small, individual-sized ceramic or glass dishes used for baking and serving individual portions of desserts like flan or custard.
Fine sieve: A fine mesh strainer used for sifting dry ingredients, removing lumps from sauces, or straining liquids.
Baking pan: A rectangular or square pan used for baking and roasting a variety of dishes, including flans.
Whisk: A kitchen utensil used for blending, whipping, and beating ingredients together.
Knife: A sharp tool used for cutting and slicing ingredients.
Dessert plate: A small plate used for serving desserts.
Measuring cup: A container used for measuring liquid or dry ingredients.
Oven: A kitchen appliance used for baking and roasting dishes.

Storing and Freezing Your Homemade Flan

The flan can be stored in the refrigerator for up to 2 days in the ramekins, making it a perfect make-ahead dessert for your next dinner party or family gathering.
If you want to keep the flan for a longer period, you can freeze it for up to 1 month:
- After baking and cooling the flan, wrap each ramekin tightly with plastic wrap, ensuring no air can enter.
- Place the wrapped ramekins in a freezer-safe container or freezer bag, and label it with the date of preparation.
- When you're ready to serve the flan, remove it from the freezer and let it thaw in the refrigerator overnight.
- Once thawed, follow the serving instructions as usual, running a thin knife around each flan and inverting it onto a dessert plate.
If you have any leftover flan, store it in an airtight container in the refrigerator for up to 3 days.
- To maintain the best texture and flavor, avoid freezing the flan after it has been unmolded and served.
The caramel sauce may harden during storage, but it will soften and become liquid again when the flan is brought back to room temperature.
For optimal flavor and texture, always allow the refrigerated or frozen flan to come to room temperature before serving.

How To Reheat Leftover Flan

To reheat leftover lemon and cinnamon scented flan, start by removing the flan from the refrigerator and letting it sit at room temperature for about 30 minutes. This will help the flan warm up evenly and prevent it from becoming rubbery or overcooked.
Preheat your oven to 350°F (175°C). Place the flan in an oven-safe dish and cover it loosely with aluminum foil. This will help prevent the top of the flan from drying out or burning while it reheats.
Place the covered flan in the preheated oven and let it warm up for about 10-15 minutes, or until it reaches your desired temperature. Keep an eye on the flan to ensure it doesn't overheat or start to bubble, as this can cause the texture to become uneven.
Alternatively, you can reheat the flan in the microwave. Place the flan in a microwave-safe dish and heat it on medium power for 30-second intervals, checking the temperature after each interval. Be careful not to overheat the flan, as this can cause it to become rubbery or develop hot spots.
If you find that the caramel sauce has become too thick or hardened during storage, you can gently reheat it separately in a small saucepan over low heat or in the microwave for a few seconds. Stir the sauce until it becomes smooth and pourable again.
Once the flan is warmed through, carefully invert it onto a serving plate, allowing the caramel sauce to drizzle over the top. If the flan doesn't release easily, you can run a thin knife around the edges to help loosen it.
Serve the reheated lemon and cinnamon scented flan immediately, garnished with a sprinkle of ground cinnamon or a twist of lemon zest if desired. Enjoy the creamy, aromatic dessert as a delightful treat any time of day.

Interesting Fact About Flan

Flan is a traditional Spanish dessert that has been enjoyed for centuries. It is believed to have originated in Ancient Rome, where the dish was made using milk, honey, and eggs. Over time, the recipe evolved, and different variations emerged in different regions. The addition of lemon and cinnamon in this recipe adds a unique and refreshing twist to the classic flan, infusing it with a delightful citrus and aromatic flavor.

Is Making Flan at Home Cost-Effective?

This lemon and cinnamon scented flan recipe is quite cost-effective for a household. The ingredients are simple and affordable, making it a budget-friendly dessert option. The use of basic pantry staples like milk, sugar, and eggs keeps the cost low. The addition of lemon and cinnamon adds a touch of elegance without breaking the bank. Overall Verdict: 9/10. Approximate cost for a household of 4 people: $8-10.

Is This Flan Recipe Healthy or Unhealthy?

This lemon and cinnamon scented flan recipe, while delicious, is not particularly healthy. The main ingredients contributing to its unhealthy status are:

Whole milk, which is high in saturated fat
Sugar, used in both the caramel and the custard, contributing to high calorie content
Eggs, which are high in cholesterol

The recipe lacks any significant sources of fiber, vitamins, or minerals that could counterbalance the negative aspects of the ingredients mentioned above.

To make this recipe healthier, consider the following suggestions:

Replace whole milk with a lower-fat alternative, such as 2% milk or a plant-based milk like almond or coconut milk
Reduce the amount of sugar used in the recipe, both in the caramel and the custard mixture
Use a sugar substitute, such as stevia or erythritol, to further reduce the calorie content
Incorporate more nutrient-dense ingredients, such as fresh berries or a sprinkle of nuts, to add fiber, vitamins, and healthy fats
Serve smaller portions to control calorie intake, as this dessert is still relatively high in calories even with healthier substitutions

By making these adjustments, you can create a more balanced and nutritious version of this lemon and cinnamon scented flan while still maintaining its delightful flavor and creamy texture.

Editor's Thoughts on This Lemon and Cinnamon Scented Flan Recipe

The combination of lemon and cinnamon in this flan recipe creates a delightful and aromatic dessert. The caramelization process adds a rich and complex flavor to the dish. The texture of the flan is smooth and creamy, making it a luxurious treat for the palate. The make-ahead option also makes it convenient for entertaining. Overall, this recipe offers a perfect balance of citrusy, spicy, and sweet flavors, making it a delightful and elegant dessert option for any occasion.

Enhance Your Lemon-and-Cinnamon-Scented Flan Recipe with These Unique Side Dishes:

Roasted Vegetables: Try serving the flan with a side of roasted vegetables, such as carrots, parsnips, and Brussels sprouts. The caramelized flavors of the vegetables will complement the creamy and citrusy flan.

Grilled Chicken: Pair the flan with some juicy grilled chicken for a satisfying and balanced meal. The savory and smoky flavors of the chicken will contrast nicely with the sweet and aromatic flan.

Mixed Berry Salad: A refreshing mixed berry salad would be a delightful accompaniment to the lemon and cinnamon scented flan. The tartness of the berries will provide a nice contrast to the richness of the flan.

Butternut Squash Soup: For a cozy and comforting combination, serve the flan with a velvety butternut squash soup. The creamy texture of the soup will complement the smooth and creamy flan, while the hint of sweetness in the soup will echo the flavors of the dessert.

Similar Recipes to Lemon and Cinnamon Scented Flan

Creamy Tomato Basil Soup: This creamy tomato basil soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of ripe tomatoes and fresh basil creates a rich and aromatic soup that is sure to please your taste buds.

Garlic Parmesan Roasted Brussels Sprouts: These garlic parmesan roasted brussels sprouts are a delicious and healthy side dish that is perfect for any meal. The brussels sprouts are roasted to perfection and then tossed in a savory garlic parmesan sauce that will have you coming back for seconds.

Mango Coconut Chia Pudding: This mango coconut chia pudding is a refreshing and nutritious dessert that is perfect for a hot summer day. The combination of sweet mango and creamy coconut creates a tropical flavor that will transport you to paradise with every bite.

Appetizers and Main Courses to Complement Your Flan Recipe

Appetizers:

Stuffed Mushrooms: For a savory and indulgent appetizer, try creating stuffed mushrooms filled with a flavorful mixture of cream cheese, garlic, and herbs. These bite-sized delights are perfect for entertaining and will leave your guests wanting more.

Caprese Skewers: Create a refreshing and colorful appetizer by assembling Caprese skewers with cherry tomatoes, fresh mozzarella, and basil leaves. Drizzle with balsamic glaze for a burst of tangy sweetness that perfectly complements the creamy mozzarella and juicy tomatoes.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish that combines tender chicken with a rich and flavorful Alfredo sauce. Serve it over your favorite pasta for a comforting and satisfying meal.

Beef Stir Fry: Whip up a quick and delicious stir fry using thinly sliced beef and an assortment of fresh vegetables. The savory and aromatic flavors of the dish will surely impress your dinner guests.

Why trust this Lemon-and-Cinnamon-Scented Flan Recipe:

This recipe offers a delightful combination of flavors and textures, featuring the aromatic essence of lemon peel and cinnamon stick infused into a creamy, luscious flan. The use of whole milk ensures a rich and velvety texture, while the caramelization process adds a decadent touch. With a careful balance of sugar and eggs, this recipe promises a harmonious blend of sweet and creamy elements. The meticulous steps and attention to detail in the preparation guarantee a delectable and indulgent dessert experience.

Want to share your experience making this Lemon-and-Cinnamon-Scented Flan Recipe or discuss tips and tricks? Join the conversation in the Baking and Desserts forum!

FAQ:

Can I use low-fat milk instead of whole milk?

Yes, you can use low-fat milk, but using whole milk will result in a creamier and richer flan.

Can I substitute the lemon peel and cinnamon stick with other flavors?

Absolutely! You can experiment with different flavors such as vanilla bean, orange zest, or even a touch of rum for a unique twist on the classic flan.

Can I make the caramel in advance?

It's best to make the caramel just before pouring it into the ramekins to ensure it's at the right consistency for coating the bottoms evenly.

Can I use a different type of baking dish if I don't have ramekins?

While ramekins are the traditional vessel for flan, you can use a larger baking dish to make one large flan. Just adjust the baking time accordingly.

Can I freeze the flan for later?

It's not recommended to freeze flan as it can affect the texture and consistency. It's best enjoyed fresh or refrigerated for up to 2 days.