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.
Serves:
Ingredients
- 2½cupswhole milk
- ½lemon peel
- 1cinnamon stick
- 1cupsugar
- ¼cupwater
- 5eggs
Instructions
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Preheat the oven to 300 degrees F. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.
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In a medium saucepan, combine the milk, lemon peel, and cinnamon stick and bring to a boil.
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Remove from the heat and let stand for 15 minutes. Discard the lemon peel and cinnamon stick pieces.
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Meanwhile, in a small saucepan, cook ½ cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves.
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Lower the heat to moderate and let the sugar syrup simmer for about 15 minutes without stirring, until a deep amber caramel forms.
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Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.
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In a large bowl, whisk the eggs with the remaining ½ cup of sugar.
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Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl.
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Pour the custard into the ramekins.
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Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins.
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Bake for about 40 minutes until a knife inserted into a flan comes out clean.
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Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.
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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.
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Serve at once.
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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
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