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Lemon Cream Flan Recipe

Ingredients

How to make it

  • Dissolve the yeast in the milk.
  • Knead the flour with the sugar and dissolved yeast.
  • Add the eggs, salt and grated lemon zest. Knead for 7-8 mins, then add the butter in small pieces.
  • Cover with plastic wrap and let it rest in the refrigerator overnight.
  • Grease a flat pie pan with butter, roll out the dough and line the pan with it. Allow it to rise in a warm place for 1 hour.
  • Brush the edges with egg yolk and prick the base with a fork.
  • With a pastry wheel (or a knife) cut off thr surplus dough from the edges.
  • Combine the eggs, half of the sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth.
  • Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.
  • Pour the lemon mixture into a bowl, and cover the surface with plastic wrap.
  • Refrigerate until cold and thick for at least 3 hours.
  • Beat the cream until stiff.
  • Gently fold the whipped cream into the lemon mixture.
  • In another bowl mix the flour with the other half of the sugar, a pinch of salt and vanilla extract.
  • Cover the dough with this mixture of dry ingredients.
  • With a pastry bag pipe the whipped cream on top of the dry mixture and then dust the surface with confectioner’s sugar.
  • Bake in a preheated oven at 230 C. for 15-20 mins.
  • Allow to cool before serving.

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The Cook

alagrecque Thessaloniki, GR

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