Description
This Meyer Lemon Flan is a creamy, citrus-infused dessert featuring a rich caramel base and a smooth, velvety custard. The combination of Meyer lemon zest and juice gives this classic flan a bright, tangy twist perfect for any occasion.
Ingredients
Caramel
- ¾ cup granulated sugar
Flan Mixture
- 1¼ cup low-fat or whole milk
- 1 (14 ounce) can sweetened condensed milk
- 6 large eggs
- 2 tablespoons Meyer lemon zest
- ¼ cup Meyer lemon juice
- 1 tablespoon pure vanilla extract
Garnish (optional)
- Thin lemon slices for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the flan.
- Make Caramel: In a medium saucepan over medium-high heat, add the granulated sugar without stirring. Allow it to melt and turn a medium amber color, swirling the pan gently every so often to ensure even melting. This process will take about 5 to 10 minutes. Immediately pour the caramel into a 9 x 2-inch cake pan or flan pan and quickly swirl it around to coat the bottom evenly.
- Blend Flan Mixture: Combine the milk, sweetened condensed milk, eggs, Meyer lemon zest, lemon juice, and vanilla extract in a blender. Blend for about 5 seconds or until smooth. Alternatively, you can mix these ingredients in a mixing bowl using an electric mixer.
- Prepare Water Bath: Place the caramel-coated pan inside a larger roasting or baking pan. Pour the blended flan mixture into the cake pan over the caramel layer. Carefully add hot water to the outer pan, filling it halfway up the sides of the cake pan to create a water bath, which prevents the flan from becoming rubbery or cracking during baking.
- Bake Flan: Loosely cover the cake pan with aluminum foil and bake in the preheated oven for 50 to 60 minutes, until the flan is set and does not jiggle when gently shaken.
- Cool and Chill: Carefully remove the cake pan from the water bath and place it on a cooling rack. Let it cool at room temperature for about 90 minutes, then refrigerate for at least 3 hours, preferably overnight, to fully set and chill.
- Unmold: Run a knife around the edges of the pan to loosen the flan. Place a flat platter larger than the cake pan upside down on top, then invert the flan onto the platter so the caramel sauce flows over the custard.
- Garnish and Serve: Add thin lemon slices on top for garnish if desired, and serve chilled.
Notes
- Be careful when making caramel as the sugar is extremely hot and can burn easily.
- Using a water bath helps achieve a smooth texture and prevents cracking in the flan.
- Allow the flan to chill overnight for the best flavor and texture.
- If you don't have Meyer lemons, regular lemons can be used but the flavor will be less sweet and floral.
- The caramel coating may not reach all edges perfectly before baking, but it will melt again in the oven to cover more evenly.
