lemon Archives

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Avocado ritz

10 minutes

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Rib-eye with café de Paris butter

2 hours

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Salmon fish cakes with rocket mayonnaise

50 minutes

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Crêpes Suzette

10 minutes

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Roast chicken with lemon panko breadcrumbs and kale chips

1 hour

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Chop-chop salad with papaya seed dressing

Sweet treat

Citrus buttermilk pudding with marmalade

1 hour

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Parsnip soup with sour cream and spiced crunchy chickpeas

1 hour

Citrus recipes

Lemon curd bread-and-butter pudding

30 minutes

Chicken recipes

Drunken chicken with Mexican white rice

1 hour

Gluten-free treat

Citrus flan with coffee caramel

1 hour 8 minutes

Citrus flan with coffee caramel

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus 4 hours’ chilling time

Cooking Time 1 hour 8 minutes

Ingredients

For the coffee caramel:

100 g sugar
¼ cup espresso

For the flan:

2 cups full-cream milk
1 cup cream
1 t vanilla extract
¼ t freshly grated nutmeg
1 cinnamon stick
1 T citrus zest (any mix of lemon, lime or orange)
3 free-range eggs
6 free-range egg yolks
200 g sugar
A pinch salt

Method

To make the coffee caramel, mix the sugar and coffee in a small, heavy saucepan. Cook over a medium heat, stirring until the sugar is dissolved. Stop stirring and cook until syrupy and deep caramel in colour. (To be absolutely accurate the syrup should form a soft ball when dropped into iced water.)
Swirl around in the pan, then pour into a round cake tin, 23 cm in diameter and 5 cm deep. Quickly rotate to cover the bottom of tin and as much of the sides as you can. Refrigerate while making the flan.
To make the flan, preheat the oven to 160°C. Mix the milk, cream, vanilla, nutmeg, cinnamon stick and citrus zest in a saucepan. Heat just until bubbles form around the edge of the pan, stirring continually. Pour through a fine sieve into a bowl. In another bowl, gently whisk together the eggs, egg yolks, sugar and salt until blended but not foamy. Slowly pour the milk mixture into the egg mixture, gently whisking all the time.
Pour into the caramel-lined pan. Place in a larger pan filled with enough water to come a quarter of the way up the sides of the flan. Bake for 1 hour. Remove from the pan of water, allow to cool a little, then chill for 4 hours, or until ready to serve.
Gently loosen the sides using a small spatula, invert onto a suitable platter and slice into wedges.
Cook's note: Flans are a popular Mexican dessert, but this one is extra special - subtly citrusy, gently spiced with a coffee-laced caramel syrup.

Recipe published courtesy of Marc Spahr at Caffe Todos Santos.

Browse more Mexican dishes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Ombre buttercream iced amasi cake with a brandy snap crown

Avocado ritz

Rib-eye with café de Paris butter

Salmon fish cakes with rocket mayonnaise

Crêpes Suzette

Roast chicken with lemon panko breadcrumbs and kale chips

Chop-chop salad with papaya seed dressing

Citrus buttermilk pudding with marmalade

Parsnip soup with sour cream and spiced crunchy chickpeas

Lemon curd bread-and-butter pudding

Drunken chicken with Mexican white rice

Citrus flan with coffee caramel

Citrus flan with coffee caramel

Ingredients

Method