Lemon Anise Flan Recipes

LEMON-ANISE FLAN

Steps:

• Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Quickly pour caramel into eight 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat bottom. Transfer ramekins to 13x9x2-inch baking pan. Set aside.
• Combine whole milk, aniseed, cinnamon stick and lemon peel in medium saucepan. Bring to simmer. Remove from heat. Cover and let stand 45 minutes.
• Position rack in center of oven and preheat to 350°F. Pour milk mixture into large bowl. Add remaining ingredients and whisk to blend. Strain egg mixture into another large bowl. Pour custard into prepared ramekins, dividing equally. Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake flans until center is gently set, about 35 minutes. Transfer flans to rack and cool. Cover and chill overnight. (Can be made 2 days ahead. Keep chilled.)
• Run knife around 1 flan to loosen. Turn over onto plate. Shake gently. Lift off ramekin, allowing syrup to run over flan. Repeat with remaining flans.

SWEET AND SIMPLE LEMON TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
• Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
• Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
• Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

LEMON FLAN

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 inch cake pan with cooking spray. You will need a pan larger than your cake pan to make a water bath.
• 2. In a medium sauce saucepan over medium-low heat, melt sugar. Continually stir until sugar liquifies and turns golden caramel. Pour into 9 inch cake pan. Tilt pan to coat the bottom with caramel. Set aside.
• 3. Whisk eggs in large mixing bowl until completely incorporated. Making sure white and yoke and combined. (This helps make the flan smooth and cook evenly.) Whisk in milks. Then add lemon zest and juice.
• 4. Pour egg mixture on top of caramel. Set cake pan inside larger pan. I pull out my oven rack, set the pan on it and then fill the water bath half way up the flan pan.
• 5. Bake for 1 hour. Let cool completely. Can be served at room temperature or refrigerated and served cold. When ready to serve run a knife around the edge to loosen flan. Then invert on to a serving plate.

LEMON FLAN

Steps:

• crush the biscuits into small pieces,.
• melt the butter in a pan then add the crushed biscuits,mixing well.
• press the biscuit mix into a flan dish and leave in fridge for 30 minutes.
• whisk together the milk and cream adding the juice and rind of both lemons until mixed well.
• pour over the cooled base and leave in fridge for 4 hours.
• (although good after 4 hours even better if left for 24 hours).

CREAMY LEMON FLAN

Steps:

• Put the jam in a freezer bag and snip off the corner. Grease a 18x19cm flan tin or sandwich tin with butter and line with baking paper. Melt the butter in a pan, then remove from the heat.
• Put the biscuits in a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter.
• Press the mixture into the tin to make an even crust. Chill for at least 30 minutes.
• Put the condensed milk, lemon zest and cream in a bowl. Whisk until just combined, then slowly drizzle in the lemon juice, whisking all the time, until the mixture thickens.
• Pour the lemon juice into the flan case. Pipe some jam on top, then use a cocktail stick to create a feathered effect.