Nutrition Facts
6 servings
6
Recipe for Light Lemon Flan
Based on the principle of egg custard, these little custards are baked in a water bath, but without milk or cream. They are therefore particularly light, albeit sweet and tangy. For citrus lovers!
Ingredients
4 lemon (150 to 180 ml of juice)
150 powdered sugar
5 egg
20 Almond Cooking
Directions
1
Preheat the oven to 150°C and heat some water.
2
Whisk the eggs with the sugar, then with the cooking cream without frothing too much.
3
Grate the zest of two lemons on top and squeeze all the lemons until you obtain 150 to 180 ml of juice.
4
Pour the juice into the eggs and whisk to combine well.
5
Pour the mixture into 6 ramekins and place them in a baking dish.
6
Place the dish on the oven rack and pour hot water gently between the ramekins until they are three-quarters full.
7
Let cook for 45 to 50 minutes. The surface of the creams browns and puffs up.
8
To finish, let it cool (quickly cool it in a sink filled with cold water) before placing it in the refrigerator for a few hours. Don't be surprised, the texture is not smooth like a custard, but it is well set.
Ingredients
Ingredients
4 lemon (150 to 180 ml of juice)
150 powdered sugar
5 egg
20 Almond Cooking
Directions
Directions
1
Preheat the oven to 150°C and heat some water.
2
Whisk the eggs with the sugar, then with the cooking cream without frothing too much.
3
Grate the zest of two lemons on top and squeeze all the lemons until you obtain 150 to 180 ml of juice.
4
Pour the juice into the eggs and whisk to combine well.
5
Pour the mixture into 6 ramekins and place them in a baking dish.
6
Place the dish on the oven rack and pour hot water gently between the ramekins until they are three-quarters full.
7
Let cook for 45 to 50 minutes. The surface of the creams browns and puffs up.
8
To finish, let it cool (quickly cool it in a sink filled with cold water) before placing it in the refrigerator for a few hours. Don't be surprised, the texture is not smooth like a custard, but it is well set.
Notes
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