Lemon Cream Flan
From alagrecque 17 years agoIngredients
- for the dough shopping list
- 50 gr yeast shopping list
- 50 ml milk warm shopping list
- 550 gr flour shopping list
- 50 gr sugar shopping list
- 5 eggs shopping list
- 2 tsp salt shopping list
- 1 lemon zest shopping list
- 200 gr butter shopping list
- for the filling shopping list
- 2 eggs shopping list
- 200 gr sugar shopping list
- 100 gr flour shopping list
- 100 gr butter shopping list
- 1 pinch salt shopping list
- 500 ml cream 33% fat shopping list
- 2 tsp lemon zest shopping list
- 2 tsp lemon juice shopping list
- 1/2 tsp vanilla extract shopping list
- 1 egg yolk shopping list
- 40 gr. confectioner’s sugar shopping list
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.
People Who Like This Dish 3
- maywest Tangerine, FL
- alagrecque Thessaloniki, GR
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