LEMON-ANISE FLAN
Yield Makes 8 servings
Number Of Ingredients 10
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.
LEMON ANISE SLUSH
Categories Fruit Juice Vodka Alcoholic Cocktail Party Cocktail Lemon Anise Gourmet Drink
Yield Serves 4.
Number Of Ingredients 5
Steps:
- Blend juice, sugar, and anise seeds in a blender until seeds are finely ground, 30 seconds to 1 minute. Add vodka or water and enough ice to fill blender, then blend until smooth. Serve immediately.
LEMON AND ANISE SUGAR TWISTS
These easy-to-make treats are delicious on their own or with fresh fruit. Keep them in mind for a hostess gift.
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Sprinkle work surface with sugar. Set pastry atop sugar and roll out to thickness of 1/8 inch. Brush with egg glaze. Combine 3 tablespoons sugar and lemon peel in small bowl. Sprinkle over pastry. Sprinkle with aniseed. Cut pastry crosswise into 1-inch-wide strips. Pick up each pastry strip, twist several times and place on ungreased cookie sheet, pressing ends onto sheet. Bake until golden brown and crisp, about 20 minutes. Cool pastries on rack.
LEMON AND ANISE BISCOTTI
Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for some crunchy, flavorful cookies!
Provided by Sydney Mike
Categories Dessert
Time 1h30m
Yield 48 biscotti, 48 serving(s)
Number Of Ingredients 10
Steps:
- Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
- Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
- In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
- Process sugar & zest in a food processor until zest is finely ground.
- In a medium bowl, whisk together the flour, coriander, baking powder & salt.
- In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
- Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
- With a rubber spatula, stir in the almonds.
- Halve the dough & place both portions on the buttered baking sheet.
- Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
- Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
- Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
- Arrange slices on the same baking sheet & return to the oven.
- Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
- Let cool on a wire rack, then store in an airtight container for up to 1 month.
PINEAPPLE-CARAMEL FLAN
Categories Fruit Juice Egg Fruit Dessert Bake Pineapple Fall Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature.
- Meanwhile, position rack in center of oven; preheat to 350°F. Stir remaining 3/4 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Working quickly, divide caramel among six 3/4-cup ramekins or custard cups. Tilt each ramekin to coat bottom with caramel. Set ramekins in 13x9x2-inch baking pan.
- Place egg yolks in large bowl. Whisk in pineapple mixture. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake flans until gently set in center, about 30 minutes. Remove from water; cool. Cover; chill overnight.
- Run small knife around flans. Invert onto plates; allow syrup to run over.
More about "lemon anise flan recipes"
HOW TO MAKE A SIMPLE LEMON FLAN IN 3 EASY STEPS
From latinamommeals.com
5/5 (1)Servings 8Cuisine Puerto RicanCategory Dessert
- In a small pan over medium heat, boil water and sugar together, stirring occasionally, until it gently boils and becomes an amber color.
- In a blender, mix together eggs, condensed milk, evaporated milk, vanilla, salt, and sugar together until well blended.
- Put caramel into an 8x8 pan, gently shift the pan side to side to cover the whole bottom of the pan with caramel.
LEMON FLAN RECIPE - PETITE GOURMETS
From petitegourmets.com
MEYER LEMON FLAN RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
LEMON ANISE BISCOTTI | ITALIAN FOOD FOREVER
From italianfoodforever.com
EASY SPANISH FLAN RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
LEMON AND ANISE CUPCAKES | METRO
From metro.ca
LEMON-ANISE BISCOTTI | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
LEMON-ANISE FLAN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ZOBO DRINK WITH PINEAPPLE AND CUCUMBER RECIPES (64)
From cookpad.com
HOMEMADE ITALIAN LEMON RICOTTA CAKE RECIPE - COOKING FROG
From cookingfrog.com
POTPOURRI SIMMERING POT RECIPES FOR FALL AND WINTER
From littlepinelearners.com
EASIEST LEMON TART WITH DIGESTIVE CRUST | PUNCHFORK
From punchfork.com
ANISEED AND MILK AND VANILLA RECIPES - SUPERCOOK.COM
From supercook.com
LEMON-ANISE FLAN RECIPE DESSERTS WITH SUGAR, WATER, …
From pinterest.com
LEMON TART BAKERY STYLE RECIPE BY PAK TOTKAY - YOUTUBE
From youtube.com
PARMESAN CRUSTED BRUSSELS WITH DILL AND LEMON - SOLI ORGANIC
From soliorganic.com
EASY ANISE CHRISTMAS COOKIES | LIFE LOVE & SUGAR
From lifeloveandsugar.com
TRADITIONAL GERMAN MULLED WINE RECIPE ~ OMA'S GLüHWEIN
From quick-german-recipes.com
PORK TENDERLOIN WITH LEMON AND ANISE | METRO
From metro.ca
ACCORDION TREATS: IN 1957, THIS VINTAGE COOKIE RECIPE WON $25,000 ...
From clickamericana.com
LEMON FLAN. VEGAN FLAN RECIPE - VEGAN RICHA
From veganricha.com
PURE LEMON EXTRACT - 2OZ | CAKE CRAFT SHOPPE, LLC
From cakecraftshoppe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love