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Lemon Flan served with caramel sauce
Creamy Lemon Flan with Caramel Sauce

Zesty Lemon Flan with Caramel Sauce

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
Flan (or crème caramel) is the queen of silky, jiggly puddings. The amber caramel layer on top liquefies during baking, and when inverted for serving, it cascades over the dessert like a sweet waterfall. The lemon zest oils cut through the richness of the egg custard, adding freshness to this classic. The secret to a perfect flan is gentle baking in a water bath.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine Spanish/Latin American

Ingredients

Equipment Needed

  • Ramekins or small heatproof dishes
  • Deep roasting pan (for water bath)
  • Whisk
  • Grater

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Make the caramel: Melt 1/2 cup sugar in a skillet over medium heat until you get a golden brown liquid syrup. Immediately pour into the bottom of the molds and swirl to coat the bottom.

Tip: Be careful, caramel is extremely hot! Work quickly as it sets fast.
2 ✓

Pour the milk into a saucepan with the lemon zest and vanilla extract. Heat until steaming (scald), but do not boil, then let steep for 10 minutes.

Tip: Infusing allows the lemon and vanilla flavors to permeate the milk.
3 ✓

Whisk the eggs with 3/4 cup sugar and salt until smooth. Do not whip air into it; we don't want bubbles!

Tip: Bubbles ruin the smooth, creamy texture of the flan.
4 ✓

While whisking constantly, slowly pour the warm milk into the eggs in a thin stream (tempering).

Tip: Pouring all at once would cook the eggs (scrambled egg effect).
5 ✓

Strain the mixture through a fine sieve (to catch the lemon zest and any egg bits), then pour into the caramel-coated molds.

Tip: Straining ensures a mirror-smooth texture.
6 ✓

Place the molds in a deep roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the molds (water bath/bain-marie). Bake at 300°F (150°C) for 45-50 minutes.

Tip: The water bath insulates the heat, allowing the custard to set evenly.
7 ✓

It's done when the edges are set but the center still jiggles slightly. Let cool completely, then refrigerate for at least 4 hours before serving.

Recipe FAQ

The sides are bubbly.
The oven was too hot, and the egg mixture boiled. Flan needs to 'set' slowly at a low temperature.
It won't come out of the mold.
Run a thin knife around the edge, and dip the bottom of the mold in hot water for a few seconds.

Ingredients

  • 4 large Eggs
  • 3/4 cup Granulated Sugar (for custard)
  • 1/2 cup Granulated Sugar (for caramel)
  • 2 cups Whole Milk
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1 whole Lemon (organic, zest only)