This Meyer Lemon Flan recipe is as smooth as velvet. With the fresh flavor of lemon in every rich and creamy bite, this is the perfect dessert to finish any meal.
Inspiration
When I create new recipes, it’s often with my mom in mind. It’s not a conscious decision, it just happens that way. Many of my ideas stem from her cooking, but many are also from things I remember her saying about food. Let’s not forget how she always ordered “double the onions.”
Outside of chocolate, which was her strong number one, my mom loved flan and lemon desserts. Enter: Meyer Lemon Flan Recipe.
Meyer lemons are in season approx. late December-March! (If you can't get them where you live, regular lemons will work too.)
Before I share my recipe I have to tell you exactly how my mom would order flan in a restaurant. Exactly.
My mom: “I would like the flan, but I have a question first.”
Waiter/waitress: With hesitation, “okay . . .”
My mom: “Is it smooth?”
Waiter/waitress: “Well . . . I think it’s smooth.”
My mom: “I mean like velvet smooth?
Waiter/waitress: Looking nervous and maybe a little annoyed: “I believe it’s quite smooth.”
My mom: “If it’s at all like sand on the beach, I don’t want it. I understand if it is, but I only want it if it’s as smooth as velvet.”
I think nine times out of ten, she was pleased.
What is flan?
- Flan, also called Crème Caramel, is a custard dessert with a layer of caramel sauce on top.
- Flan is found in recipes as far back as ancient Rome. The Romans had an abundance of eggs, and consulting the Greeks' knowledge of of cooking, they developed new recipes, one of which was a custard-like, savory concoction known as flan.
- This made its way to Spain where it became a sweet custard generally made with caramelized sugar.
- It’s thought that Columbus bought the richness of flan to America, and now almost all of Central and South America love flan, and it has become especially popular in Mexico where it’s made in almost every kitchen.
How are Flan and Crème Brûlée different?
- Crème brûlée is also custard, but instead of the thin caramel layer, sugar is hardened on the top surface to form a crust.
The below photos will help you when you're making this recipe.
Top: sugar and sugar after it has cooked for about 7 minutes | Bottom: cooked sugar poured into cake pan
I absolutely love this Meyer Lemon Flan, and I hope you enjoy it as much as I do!
The texture is indeed as smooth as velvet, and I know my mom would have loved it.
More of my Favorite Lemon Desserts
- Meyer Lemon Cake with Olive Oil {Gluten-Free Recipe}
- Vanilla Meyer Lemon Hot Milk Cake
- Meyer Lemon Crinkle Cookies
- Lemon Blueberry Cookies
- Lemon Bars with Coconut Crust {Gluten-Free Recipe}
- Lemon Frozen Custard
Meyer Lemon Flan Recipe
Ingredients
- ¾ cup granulated sugar
- 1¼ cup low-fat or whole milk
- 1 (14 ounce) can sweetened condensed milk
- 6 large eggs
- 2 tablespoons Meyer lemon zest
- ¼ cup Meyer lemon juice
- 1 tablespoon pure vanilla extract
- thin lemons slices for garnish, if desired
Instructions
- Preheat the oven to 350°F.
- Add the sugar to a medium-sized sauce pot, and place it over medium-high heat. Watch it carefully and do not stir. Once the sugar begins to melt and becomes an amber color, swirl the pot every so often, gently until the sugar has completely dissolved. This will take about 5 to 10 minutes, and it will be a medium amber color at this point. Immediately pour in a 9 x 2-inch cake pan (or pie dish, or special flan pan) and quickly swirl it around to coat the bottom. The goal is to cover the entire bottom, but don’t worry if it doesn’t quite make its way to the edges, as it will melt again in the oven.
- Add the milk, sweetened condensed milk, eggs, lemon zest, lemon juice and vanilla to a blender. Blend until it’s smooth, about 5 seconds. (You can also use an electric mixer and a mixing bowl to do this.)
- Place the prepared pan in a large roasting or baking pan. Pour the egg mixture into the cake pan, over the caramel coating. Add enough hot water to the roasting/baking pan, to come halfway up sides of the cake pan. (This is called a water bath, and adds moisture to the oven, which keeps the flan from becoming rubbery or cracking.)
- Loosely cover the cake pan with foil, and bake flan in the preheated 350°F oven in the water bath until it no longer jiggles, 50 to 60 minutes. Carefully remove the cake pan from the water bath and place it on a cooling rack. Let it cool there for about 90 minutes. Then place it in the refrigerator for at least 3 hours, and ideally overnight.
- Run a knife along the edges of the pan to loosen it. Place a flat platter, that’s larger than the cake pan upside down on top. Then holding the two together, invert the flan onto the platter.
- Add lemon slices if desired and serve!
NOTES
NUTRITION
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Mark
Am making it now god Valentine’s Day for the wife. She loves flan and lemon desserts so hoping it’s a hit. If I have time I’ll candy some lemon slices to garnish it.
valentina
Hi Mark, I hope your wife loves it! And you, too. Happy Valentine's Day! ❤️ Thanks for checking out my site and trying the recipe. 🙂 ~Valentina
David
So many things to comment about in this recipe… First, I love the use of lemons… Meyer lemons are so plentiful at this time of year and I love finding new recipes to use them! Second, this may sound silly, but I might just like to make the custard without the caramel! I’m a huge lemon fan, and I think I would love lemon custard. (Especially minutes velvety smooth.) Third, I can’t even imagine flan having a texture like sand on the beach. Ick. I’m with your mother! Finally, I love that we have the same “heart and arrow” measuring spoons! Happy Valentines Day!
valentina
Hi David. I LOVE everything about your comments. Thank you! I always notice your unique measuring spoons -- I think we've discussed that we both like shopping at Anthropologis. 🙂 I don't think the custard without the caramel is silly at all. On the contrary, I would love it. Enjoy and Happy Valentine's Day to you and Mark! XOXO
James
This looks so good and I'm sure it beats any flan I've had. Definitely going to give a try next weekend!
valentina
Thanks James. I hope you like it -- I made a chocolate one yesterday for guests and it was a hit too. 🙂 I've been really into experimenting with flan and it's so much fun. 🙂
John / Kitchen Riffs
Your mom sounds like she was a neat lady. Double the onions is my motto, too! And I love flan, so I'd love this recipe. Bet it's smooth as silk! Really excellent post -- thanks.
valentina
Thanks so much, John. I so appreciate it. 🙂
Deb|EastofEdenCooking
Lemon desserts area personal favorite!.So much #citruslove in every slice of this gorgeous flan! (Mom stories are always welcome!)
valentina
#citruslove -- I love that, Deb. And I always love mom stories too. 🙂
Coco in the Kitchen
Meyer lemons are my latest love. I finally got us a tree and it's fruiting!
This flan is perfection. Love your mom. What a character!
valentina
Thank you so much for your kind words. 🙂 So happy your tree is full of lemons! Yay! Enjoy! xo
Gerlinde @Sunnycovechef
Flan is one of my favorite desserts and I love my flan to be as smooth as velvet . Thanks for this great recipe.
valentina
Thank you Gerlinde! Hope you try it and thank you for the comment. 🙂
Christina Conte
I don't blame that your mom ordered anything this way! I'm kind of like that with fries (don't serve me over-salted or cold fries).
I'm quite certain that your mom would have LOVED this flan, Valentina! <3 It looks absolutely gorgeous!
valentina
I'm so with you on the fries. There's almost no point if they're cold! Thanks for the kinds words for my mom. XO
Jeff the Chef
I love flan. I love chocolate, too. I think I would've gotten along well with your mom! No long ago, I encased a flan in chocolate cake, which makes me think your mom would've like me, too. Anyway, whenever I see flan on a menu, I always order it. It's just so comforting! Thanks for the recipe and for the inspiration.
valentina
My jaw dropped when I read that you "encased a flan in a chocolate cake!" That sounds amazing -- is that on your site? Please let me know if so. And yes, my mom would have thought that was a dreamy idea. Thanks so much for stopping by and sharing. 🙂
Jeff the Chef @ Make It Like a Man!
Yes! It's called "magic cake." It's a very cool recipe where you actually pour flan directly into a chocolate cake batter, and it separates in the oven into two distinct layers. It's fabulous.
susan | the wimpy vegetarian
This looks fantastic. I'm a huge fan of flan, and love that you added lemon to it. I would love to make it for a dinner this weekend! It would be perfect. I also love love love the Meyer Lemon Spaghetti with Thyme. I'm putting together a Citrus roundup for Parade, and would love to add both of these recipes for consideration to include. Please let me know if you would be ok with that!
valentina
Thanks so much, Susan! Yes of course, I'd love to have them included in the roundup. Much appreciated, and I hope you love the
flan! 🙂