Spanish Lemon Flan

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Spanish Lemon Flan

To say Spanish Lemon Flan in Spanish:

1. Begin with “Flan de Limón” for the name of the dessert.
2. Pronounce “flan” as “flahn” with emphasis on the first syllable.
3. Say “de” like “day.”
4. Pronounce “limón” as “lee-mohn” with stress on the second syllable.

Spanish Lemon Flan

Introduction

Spanish lemon flan is a delightful and refreshing dessert that showcases the vibrant flavors of lemons and the smooth, creamy texture of a traditional flan. Originating from Spain, this dessert has become popular worldwide for its unique combination of citrusy tang and indulgent sweetness. In this article, we will explore the art of making Spanish lemon flan, including its ingredients, preparation process, and tips for achieving the perfect balance of flavors.

Ingredients

To make Spanish lemon flan, you will need the following ingredients:- 1 cup granulated sugar- 4 large eggs- 2 cups whole milk- 1/2 cup freshly squeezed lemon juice- Zest of 1 lemon- 1 teaspoon vanilla extract

Preparation

Step 1: Prepare the Caramel

Start by preparing the caramel. In a small saucepan, melt the granulated sugar over medium heat. Stir continuously until the sugar melts and turns into a golden-brown caramel. Be careful not to let it burn. Once the caramel is ready, pour it into a round flan mold, ensuring that the bottom and sides are coated evenly. Set aside and let it cool and harden.

Step 2: Make the Flan Mixture

In a mixing bowl, whisk the eggs until well beaten. Add the whole milk, freshly squeezed lemon juice, lemon zest, and vanilla extract. Whisk all the ingredients together until they are well combined and the mixture becomes smooth and creamy.

Step 3: Pour the Mixture into the Mold

Pour the flan mixture into the caramel-coated mold. Tap the mold gently on the counter to release any air bubbles and ensure that the mixture settles evenly.

Step 4: Bake the Flan

Preheat the oven to 350°F (175°C). Place the filled flan mold in a larger baking pan and create a water bath by pouring hot water into the larger pan, around halfway up the sides of the flan mold. Carefully transfer the pan into the preheated oven and bake for about 45-50 minutes, or until the flan is set but still slightly jiggly in the center.

Step 5: Chill and Serve

Once the flan is cooked, remove it from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight to allow it to set completely. When ready to serve, run a knife along the edges of the mold to loosen the flan. Invert a serving plate over the mold and flip it upside down to release the flan. The caramel will flow over the top, creating a luscious sauce.

Tips for Perfect Spanish Lemon Flan

– Use fresh lemon juice and zest for the best flavor. Avoid bottled lemon juice as it may lack the brightness and acidity of freshly squeezed lemons.- Strain the flan mixture before pouring it into the mold to remove any lumps or solids, resulting in a smoother texture.- When caramelizing the sugar, keep a close eye on it to prevent burning. The color should be golden-brown, not dark brown or black.- Allow the flan to cool completely and refrigerate for the recommended time to ensure it sets properly and achieves the desired consistency.

Conclusion

Spanish lemon flan is a delightful dessert that combines the tangy zestiness of lemons with the creamy richness of flan. By following the steps outlined in this article and incorporating the tips provided, you can create a delectable Spanish lemon flan that will impress your family and friends. Serve it chilled and enjoy the burst of citrus flavor in every spoonful of this classic Spanish treat.
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