Flan with True Lemon

flan with True Lemon on a small plate

This creamy dessert is popular in warmer regions. It’s light but beautifully rich, and a wonderful finish to any meal.


Single-serving flan pans, or 1 large flan mold
2 cups of milk
4 eggs at room temperature, beaten
7 tablespoons sugar + 5 tablespoons sugar (for the syrup)
1 stick cinnamon
1 packet True Lemon

  1. Bring milk, 7 tablespoons of sugar, cinnamon stick, and packet of True Lemon to boil. Cook for 10 minutes over low heat, stirring often. Remove from heat and let cool to room temperature.
  2. Take out the cinnamon stick. Add the beaten eggs to the cooled milk. Mix well.
  3. While the milk is cooling, prepare the burnt-sugar syrup. Add 5 tablespoons sugar and 1 tablespoon water to saucepan.
  4. Cook over medium-low heat for a few minutes until it turns a golden brown color. Coat the bottoms of the flan pans (or large flan mold) with the caramelized sugar.
  5. Pour the milk and egg mixture into the flan pans. Set the molds inside another pan, the outside surrounded with some water.
  6. Bake in the oven for an hour at 350 degrees. The flan is done when pierced with a toothpick, it comes out clean.
  7. Allow to cool. Turn pan upside down to un-mold. Serve cooled.

Adapted from Mediterranean Food Recipes.com.