A homemade flan is always excellent desktop in any celebration. Be as a companion of some cake or served as the main dessert, this sweet likes the majorities. However, when the cake is something cloying or you want a refreshing touch on the dessert table, the ideal is to opt for a citrus flan. For this Reason, this time in recipesgatis we will surprise you with this refreshing lemon flan and condensed milk. You will be hooked with its flavor! The homemade lemon flan has a more compact texture than the common one, by the combination of milk and lemon. His fresh but subtly sweet taste makes him the ideal lemon dessert to combine with other more sumptuous treats. Because of the delicate flavor, it is elegant and ideal for special celebrations. Citrus fruits in general stand out a lot for their harmonious gustillo, when combined with sweets. In pastry, citrus fruits combine very well with milk or chocolate. Mousse, cakes, cakes, jams, truffles, chocolates, ice cream, cakes, ganches, brunettes, sauces, syrups and many others, are adorned with that acid-dulce touch. The cold lemon flan is fragrant, as the citrus fruits are usually usually. Commonly, these fruits serve to aromatize milk that will then be used in desserts. Christmas can be one of those special moments, ideal for rehearsing this exquisite culinary option. The lemon and condensed milk will give balance to the usual flavors of the time. We all know that in December it is the moment of excesses. The dishes and desserts are generally characterized at that time by their excessive seasoning and sweetness, respectively. In that season of the year, it is ideal to place desserts and dishes that provide balance. In the case of typical dishes, salads provide that counterweight. Meanwhile, sweets, flavors with citrus touch will be a break when palate, saturated with perceptions.
 12 Diners |  1h 30m |  Positive |  Diverse |
| Ingredients to make lemon flan and condensed milk: |
| 170 grams of white sugar. |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make lemon flan and condensed milk:
1. prepare all the ingredients, according to the demands of the lemon flan recipe and condensed milk and reserve. First the lemon casa (the zest must be very fine). Then, squeeze the lemon content, until you get 3 tablespoons of juice. Beat the eggs slightly. Prepare homemade evaporated milk in advance, if you do not get it in the supermarket or prefer to save a little. For you get the necessary measure of evaporated milk for this recipe, use as a meter the can of condensed milk, that will be the appropriate proportion.
Trick: Remember to remove the eggs from the refrigerator, at least half an hour before using. They must acclimatize.
2. Mix all ingredients, except sugar. Remove, to create a homogeneous consistency. It does not form air bubbles because then the homemade lemon flan will look like a cheese. In the case of homemade cheese, such as the Venezuelan, it is different because this texture does not bother. If bubbles are created, tell them with the wooden spoon or remove them. It is also favorable that you let the mixture stand.
3. To prepare the liquid candy, use the amount of sugar indicated and sufficient water to moisten it, without getting to wet it all. Place the high heat. Wait for the boiling to begin, from that moment the cooking monitors because otherwise the caramel can be burned. Remove the preparation with a wooden spoon, every so often. You can also choose to move the saucepan, holding it by the handle, while the caramel acquires a blond color even. At that time the fire turns off.
Trick: prevents the caramel from burning, because it becomes bitter.
4. See you in the mold for flan, the caramel. Try to extend it throughout the interior of the container. You must do it quickly, because if the caramel cools it will be difficult to fulfill this step. If this happens, you must heat it again.
5. Prepare a large pot for the water bath. This will contain water, which must cover 3/4 parts of the mold. You need to cover the surface of the container containing the flan of condensed milk and lemon, with aluminum foil, better if you get from the bulk. Verify the water height every 15 or 20 minutes while cooking so that you replace it if necessary. Never allow the saucepan to stay without liquid during cooking. The stove temperature will be medium-high, near the boiling point, but without letting the water spark.
Trick: Water should never touch the inside of the mold because the homemade lemon flan can be damaged.
6. Wait for condensed and lemon milk flan to cook between 1 hour or 1 hour and a half. When the time is completed, use a stick or knife, click halfway. If it is dry, it is ready, but continue cooking. When the flan is ready, let stand at room temperature and then refrigerate. After 5 hours or better yet, from one day to another, unmold. DESAMOLDAR It is very easy, you just need to remove lemon flan and condensed milk from the fridge and leave it at room temperature. Then, when acclimatized, agitas the mold a little side by side. At the time you see that the edges of the flan are gently depressed, it is the right time to unmold. Place a large plate (appropriate size) above the mold. Turn and … ready!
Trick: preferably use a stick to not leave marks in the flan.
7. Actually preparing a cold lemon flan is very easy and rewarding, from elaborating it to eating it. This is especially very elegant and fragrant. I invite you to try it and share your experience with me. Comments are worth, just like a photo of your dessert. I hope curious!
