Here, I make a minor adjustment to my basic Cheater's Flan recipe to add my favorite flavor: lemon! It's not much of a change, but it's a nice refresher that you can use my caramel tutorial to perfect.
You'll need:
- 5 eggs
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) condensed milk
- 2 tsp vanilla
- 1 tsp lemon extract
- 1 c sugar
In a waterproof blender like a Ninja, blend the eggs, milks, and extracts until totally combined.
Put a flan pan in a water bath (I use a 9x9 pan with about a half inch of hot tap water in it). In a small saucepan, melt the sugar over medium heat, stirring gently until it melts. Once the sugar is dissolved, stop stirring and let it heat until the caramel is dark brown. (See my caramel tutorial for detailed instructions.) Pour the caramel into the flan pan immediately - the hot water in the water bath will keep it from seizing up and turning solid when you add the rest.
Then pour in the egg mixture and immediately cover tightly with either the lid or aluminum foil.
Bake for an hour at 350. When done, cool completely in the refrigerator. When it's time to serve it, run hot water over the bottom of the pan and then run a knife along the outside of the pan before turning it over onto a plate.