Meyer lemons were on sale at the grocery store last week. I didn’t really have anything in mind for them, but they were so beautifully brilliant and smelled so good that I just had to buy them. So far, I’ve only used them to flavor my tea, too lazy to do any cooking.
I was especially tired and lazy last Thursday and didn’t really feel like cooking, but my sister-in-law’s birthday was the next day and my husband had promised her my coconut cake. I made myself cook if he promised to clean up after me and do the dishes. We had a deal.
We turned out a glorious coconut cake for his sister and she was happy to get it. But the thing with making coconut cake with seven minute frosting is that you are left with extra egg yolks. I didn’t feel like letting the yolks sit in the refrigerator waiting to be used in something then having to be thrown away when no possibility lends itself, so I decided to whip up a quick batch of flan to use them up.
I didn’t follow my recipe for the classic leche flan, but decided instead to work with what I had on hand and that’s where the meyer lemon idea came in. It turned out to be great idea.
The flavor was not so overwhelming that it could be called a lemon flan. The aroma and flavor of the lemons was very subtle but you can definitely sense their presence. It cut down the cloying sweetness and richness usually associated with flan. Too bad my husband and youngest daughter are not crazy about flan… this is all for me!
- 4 Egg yolks
- 1 whole Egg
- 1 14oz. can of Sweetened Condensed Milk
- ½ cup Milk
- 1 tsp. Lemon Juice
- Zest from one Meyer Lemon
- ½ cup sugar (for caramel sauce)
- 1 tablespoon water
- Make the caramel sauce: You can melt the sugar in a separate pan then pour into the bowl that you’re going to cook the flan in but since I try to dirty up the least amount of dishes, I pour the ½ cup of sugar and a tablespoon of water directly into the metal pan (7 in. diameter in this case) and put it directly over the heat. Over medium heat, let the sugar caramelize until it is syrupy and amber colored. Swirl it around so it covers the bottom of the pan. Take it off the heat and let it cool for a few minutes while you’re whipping up the flan mixture.
- Combine the eggs, milks, lemon zest and lemon juice in a bowl and whisk until well blended.
- Pour into the prepared pan.
- Cover pan tightly with foil and place it in a large enough pan that you can add enough water to come up at least halfway of your pan for the flan.
- Place the pan in an oven that’s been pre-heated to 350 degrees F. Bake for 1 hour 20 minutes or until the flan is set (firm) and not ‘jiggly’ in the middle.