63 flan lemon flan Recipes

sugar, sugar, butter, eggs, milk, cornstarch, lemon , zest of

white grape juice, cubes peeled honeydew melon (from about 10-oz wedge), dry white wine, golden delicious apple, peeled, cored, cut into 3/4-inch cubes, bosc pear, peeled, cored, cut into 3/4-inch cubes, dried figs, stems trimmed, dried apricots, pitted prunes, dark raisins, peel from 1/2 orange (orange part only; removed with vegetable peeler in strips), peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips), honey, cinnamon stick, ground nutmeg, juices reserved from compote, whole milk, sugar, peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips), coarsely chopped, salt, eggs, egg yolks

butter, bananas, peeled and chopped, sugar, lemon juice, brandy (optional), whipping cream (i used 1 cup with 2 cups 2% milk), vanilla bean, split, egg yolks, sugar, cracked ice, brown sugar

sugar, piloncillo cone (mexican unrefined brown sugar, available in ethnic markets such as fiesta), lemon juice, cinnamon stick, ripe persimmons, unpeeled, stem end cut off flat, orange juice, piloncillo cone, finely chopped, evaporated milk, sugar, cinnamon, vanilla, eggs, persimmon , puree, lemon , juice of, sugar, water

shortcrust pastry, butter, all-purpose flour, milk, tuna in water, drained, scallions, chopped, lemon , juice and rind finely grated, chives, snipped, extra for garnish, fresh ground black pepper, lemon slice, to garnish

cake -and-pastry flour, sugar, salt, margarine, cold water, eggs, egg yolk, sugar, lemon juice, lemon rind, margarine, nectarines, sugar, apricot jam

sugar, eggs well beaten, sweetened condensed milk, water, vanilla, lemon juice, grated lemon peel

soft cream cheese, prepared lemon pudding, flan sponge cakes, blueberries, currant jelly, melted

sugar, light corn syrup, water , plus 1/2 cup, fresh lemon juice, eggs, egg yolks, sugar, half-and-half, vanilla bean

sugar, water, lemon, juiced, heavy cream, cinnamon stick, vanilla bean, split and scraped, eggs, egg yolks, salt

whipping cream, sugar, sweet marsala, grated lemon peel, eggs, egg yolks, vanilla extract, purchased caramel sauce

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

shortcrust pastry , flan case, water, caster sugar, fresh plum (ripe, halved & stoned ), granulated sugar, egg yolks, flour, milk (boiling ), butter, vanilla extract, apricot jam, lemon juice

sugar , for caramelized sauce, orange juice , for sauce, half-and-half (or heavy cream for a richer, denser custard), orange , zest of, lemon , zest of, orange juice for custard, eggs, sugar for custard

sugar, orange juice, lemon juice, orange zest, eggs, orange slice (garnish )

sugar, eggs, well beaten, sweetened condensed milk, water, vanilla, lemon juice, grated lemon peel

eggs, sugar, fresh orange juice, juice of half a lemon, grated orange rind, grated lemon rind

all purpose flour, butter plus 2 tbsp cut in small pieces, granulated sugar, egg, milk, granulated sugar, butter, short grained rice washed and drained, eggs, cream cheese, candied lemon peel chopped, ground cinnamon, grated peel of 1 lemon, grated peel of 1 orange, powdered sugar mixed with a little ground cinnamon