LEMON FLAN
Given to me by my mother mandy this is a favourite recipe in our family at get togethers or just as a special weekend pudding with ice cream or wild berries
Provided by Chef ian b
Categories Cheesecake
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 614.2, Fat 44.1, SaturatedFat 25.1, Cholesterol 117.7, Sodium 473.9, Carbohydrate 50.5, Fiber 1.9, Sugar 28.2, Protein 8.2
LEMON FLAN WITH STRAWBERRIES
Treat the family to a citrusy Lemon Flan with Strawberries! This sweet & tangy lemon flan recipe uses cream cheese for an extra creamy consistency.
Provided by My Food and Family
Categories Dairy
Time 6h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook 1 cup sugar in small heavy saucepan on medium heat 6 to 8 min. or until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
- Blend milk and cream cheese in blender until smooth. Add eggs, lemon zest, juice and remaining sugar; blend until smooth. (Do not overmix.) Pour over syrup in pan; cover with foil. Place filled pan in larger shallow pan. Add enough hot water to larger pan to come halfway up outside of 9-inch pan.
- Bake 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water-filled pan; place on wire rack. Cool completely.
- Refrigerate 4 hours. Invert flan onto platter just before serving; carefully remove pan. Top with strawberries.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 165 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
- Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
- Refrigerate, uncovered, until set, at least 3 hours.
- As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
- To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
STRAWBERRY-LEMON TART
Provided by Florence Fabricant
Categories easy, dessert, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place the walnuts, bread crumbs and three tablespoons of the sugar in a food processor and process until the nuts are finely ground but have not become a paste. Press the nut mixture into the bottom and sides of an eight- or nine-inch straight-sided tart pan. Place in the oven and bake about 10 minutes, until the nut crust just begins to color. Spread the crust with two tablespoons of the preserves.
- Beat eggs with remaining sugar and lemon juice. Stir in melted butter. Pour this mixture into tart shell, return to oven and bake about 35 minutes, until custard has set.
- Cool to room temperature, then spread the surface with the remaining preserves and arrange the strawberry slices in a pattern on top.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 34 grams, TransFat 0 grams
STRAWBERRY-LEMON CURD TART
Categories Dessert Bake Strawberry Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- For curd:
- Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 2 tablespoons cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour. (Curd and dough can be made 2 days ahead. Keep chilled.)
- Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press firmly, forming double-thick sides. Pierce crust all over with fork; refrigerate 1 hour. Preheat oven to 400°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes. Cool crust completely on rack.
- Spread curd in crust. Stand berries in curd. Strain jam into saucepan; warm briefly to thin. Brush jam over berries. Chill tart until glaze sets, at least 1 hour and up to 6 hours. Release tart from pan
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