Flan with Meyer Lemon
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. 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.
  2. Combine the eggs, milks, lemon zest and lemon juice in a bowl and whisk until well blended.
  3. Pour into the prepared pan.
  4. 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.
  5. 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.
Why the one whole egg? Well while I was separating the eggs for the 7 minute frosting, I messed one up. Ergo, I had 4 yolks and 1 whole. I'm sure this would work with 4-6 eggs. Don't be afraid to experiment. With the proportions above, I had just enough to fill that one 7 inch round pan whereas the classic flan recipe makes enough for two pans. This is perfect if you're not cooking for a party.
Recipe by Cooked From the Heart at http://www.kitchen.amoores.com/2012/02/26/flan-with-meyer-lemon/