Best Citrus Flan Recipes

Honey Flan with Citrus and Kiwifruit image

Provided by Martha Stewart

Time 4h30m

Yield Serves 8 to 10

Number Of Ingredients 8

1/2 cup honey, preferably raw and unfiltered
1/2 cup sugar
8 large eggs, room temperature
1 1/4 cups whole milk, room temperature
1 1/4 cups heavy cream, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Supremed citrus (such as clementines, tangerines, and pink grapefruits) and peeled kiwifruit wedges, for serving

Steps:

Preheat oven to 325 degrees. Combine 1/4 cup honey, sugar, and 1/4 cup water in a medium saucepan. Place over medium heat and cook, stirring constantly, until sugar dissolves (if bubbles appear at edges of pan before sugar dissolves, reduce heat to low). Increase heat to high and bring to a boil, then reduce heat to medium and cook, undisturbed, until mixture darkens and registers 300 degrees (hard-crack stage) on a candy thermometer, about 5 minutes. Pour into an 8-inch round cake pan, tilting pan as necessary to ensure mixture evenly coats bottom. Let stand until cool and hardened, about 15 minutes.
Gently whisk eggs in a large bowl. Add milk, cream, vanilla, salt, and remaining 1/4 cup honey. Gently whisk to combine and dissolve honey. Firmly tap bowl on a work surface to release any air bubbles; skim any foam from surface of mixture. Place cake pan in the center of a roasting pan, then pour egg mixture into cake pan. Transfer to oven; pour enough boiling water into roasting pan to come two-thirds up sides of cake pan. Cook until custard is set but still wobbly in center, 50 to 55 minutes. Let cool in water bath 10 minutes, then carefully transfer cake pan to a wire rack and let cool completely.
Run a knife around edges of pan to loosen sides of flan. Invert onto a large rimmed plate or serving dish. Transfer to refrigerator until cold, at least 2 hours or, loosely covered, up to 2 days. Top with fruits and serve, cut into wedges.

Citrus Flan image

Provided by Alex Guarnaschelli

Categories dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

One 14-ounce can sweetened condensed milk
1/4 teaspoon kosher salt
Zest from 1 lemon, plus slices to garnish
Zest from 1 lime
Zest from 1/2 orange, plus slices for garnish
5 large egg yolks
4 large eggs
1 teaspoon vanilla extract
Cookies, for serving, optional

Steps:

Preheat the oven to 325 degrees F.
In a medium saucepan, stir together the condensed milk, 1 1/2 cups water and the salt. Bring to a simmer and cook until the ingredients are fully integrated, 5 to 8 minutes. Remove from the heat. Add the citrus zests and allow to cool.
In a medium bowl, whisk together the egg yolks, eggs and vanilla. Pour the condensed milk mixture over the eggs and whisk to blend.
Fill the ramekins about three-quarters each with the liquid and place the water bath in the center of the oven. Bake until they are almost firm in the center when lightly shaken, 45 to 50 minutes. Refrigerate until cooled.
Serve the ramekins topped with slices of fresh orange and lemon, or by themselves with some cookies.