Lemon Coconut Flan Recipe
The month of Ramadan, which we can’t get enough of sweets, is already here. Our tables will again be filled with a variety of carefully prepared dishes and desserts that will make you forget the tiredness of the whole day. Of course, in order not to tire our stomach, you will prefer light desserts with milk.
- 5 eggs
- 1/2 cup granulated sugar
- 1 glass of water Milk
- 1 glass of cream
- ¹ packet of vanilla
- 1 lemon
- 4 tablespoons of sugar
- 2 tablespoons of water
- 1 tablespoon of lemon juice
For the above:
- 3 tablespoons of coconut
How to Make Lemon Coconut Flan Recipe?
Set the oven to 180 degrees.
Place the 20cm mold in the oven and heat it.
Meanwhile, to prepare the caramel, put the sugar, water and lemon juice in a small saucepan and mix until it gets color.
Take the heated mold out of the oven and quickly pour the caramel you have prepared into the mold and let it spread.
Put 3 eggs and 2 egg yolks in the whisking bowl and whisk them together with sugar for 2 minutes at high speed.
Add milk, cream and vanilla on it and whisk at low speed for a short time.
Grate the skin of the lemon with a fine grater and add to the mixture.
Pour the mixture you prepared into the mold you covered with caramel.
Place the mold in the other oven dish filled with hot water.
Bake in a preheated 180 degree oven for 40 minutes and leave at room temperature until cool, then refrigerate for 2-3 hours.
After taking it out of the refrigerator, turn the mold upside down.
Roast 3 tablespoons of coconut on low heat for 2 minutes by constantly stirring and consume it with pleasure after covering the dessert.
Service Suggestion of Lemon Coconut Flan Recipe
You can serve your dessert with ice cream. You can decorate it with strawberries.