Flan de Limón (Lime Flan)

by Erica Dinho on January 22, 2012

I love making variations of the classic Vanilla Flan. This time I decided to make it with one of my absolute favorite ingredients, limes. I wasn’t sure how it would turn out, but it was a success! Fresh, creamy and absolutely delicious, the perfect ending to any meal!

Buen provecho!

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Ingredients

(About 10-12 servings)

    Caramel

  • 1 cup sugar
  • ½ cup of water
  • Flan

  • Zest of 4 limes
  • Juice of 2 limes
  • 1 tablespoon corn starch
  • 8 Whole eggs
  • 1 can sweetened condensed milk
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon of vanilla extract

Limes and Eggs

Directions

  1. To make the caramel, bring 1 cup of sugar and ½ cup of water to a boil over medium heat and boil until it gets a light brown color, about 6 – 8 minutes.
  2. Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large oven dish.
  3. To make the flan: Preheat the oven to 350° F.
  4. Combine the lime juice with the corn starch in a small bowl. Set aside.
  5. Beat the eggs with an electrical mixer, add the lime mixture, milk, heavy cream, sweet condensed milk, sugar, vanilla, and the zest.
  6. Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
  7. Flan de Limon y Vainilla

  8. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
  9. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
  10. To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.
  11. Flan de Limon

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{ 16 comments… read them below or add one }

1 gloria January 22, 2012 at 9:49 AM

Love this recipe Erica I love lemon!

Reply

2 Belinda @zomppa January 22, 2012 at 11:05 AM

You know how much I love citrus!! This is a gorgeous, tempting treat….

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3 Ivy January 22, 2012 at 1:10 PM

I don’t use lime very often as it’s quite expensive but I love it and can imagine how delicious this pudding is,

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4 Valeria January 22, 2012 at 3:51 PM

Hola Erica,
Gracias por la receta, pero no seria flan de lima, no de limon? Me facina el flan pero nunca lo he intentado con el limon!

Reply

5 Erica January 22, 2012 at 5:29 PM

Valeria- La lima en Colombia es amarilla o Lemon in USA y el limón es el verde o Lime in USA.

Reply

6 rebecca subbiah January 23, 2012 at 11:27 PM

wow looks amazing like key lime pie but even better

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7 Joanne January 24, 2012 at 6:51 AM

Lime is one of my favorite dessert flavors and it sounds perfect for flan! Good call on the unique combination!

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8 Claudia January 24, 2012 at 11:33 AM

So inspired – I also love limes. And this confection is such a welcome break from winter. A bit of summer in the kitchen.

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9 Lori January 24, 2012 at 8:57 PM

2012 has to be the year that I try making flan! I love it, but have never made it at home. Your lime version sounds delicious!

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10 Malice May 31, 2012 at 3:01 AM

I can’t stand the store-bought kind, or even the fresh bakery kind, but when I make it myself, I can adjust everything to my own tastes, so I would highly recommend it. The fresh citrus juice in this recipe would add a lot of kick.

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11 Jenn @LeftoverQueen January 27, 2012 at 2:00 PM

This is a lovely take on flan!

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12 Erica February 1, 2012 at 5:06 PM

Thank you guys!

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13 norma February 17, 2012 at 11:08 AM

I guess I will add this to my flan recipes. Looks very good Erica….

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14 hasheim September 30, 2012 at 2:18 PM

gooooooooooddddddd
al kabee

Reply

15 Laura February 10, 2014 at 4:21 PM

Delicioso.
Crees que podría remplazar el limón por mandarina?

Gracias!

Reply

16 Erica Dinho February 10, 2014 at 4:53 PM

La receta es diferente, pero lo puedes intentar!

Reply

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