Flan-I love flan. If you don’t know what flan is, it is a custard dish that is sweet and silky and made with eggs, cream, and milk. Flan dates to the Middle Ages. It has also been called a flat cake but where I am from and in Mexican cuisine we just refer to it as flan. When my sister first introduced me to flan cake I swear I was in heaven because it is combination of two things I love. It is perfect from the velvety smooth texture of the flan to the melt and crumble in your mouth cake. Perfect yummy goodness!
Over the past few weekends, I decided to test a few variations of flan cake and play with flavors because well that’s what I love to do. This blog post is all about my version of flan cake in a mini version completed with lemon zest. My husband and kids love lemon and I just thought – I wonder what a lemon flan cake would taste like – as my mind always thinks about food and flavor combinations. So, instead of making a traditional flan cake in a big Bundt pan I thought it would be more elegant to make mini versions and give them a twist with lemon. I did not know if it was going to taste good but after I made this and cooled this down in the fridge I had a good mix of taste testers to give me their honest opinion. The majority loved it and it was favored as the favorite amongst the lemon lovers. This is seriously one of the easiest recipes I have posted so far, and it comes out so decadent and pleasing to the eye that anyone that eats this will be impressed. It is a great recipe for a party, dinner, or just about any occasion.
¡Buen Provecho!
Mini Lemon Flan Cakes
Printable Version
Yield: Serves 10 Total Time: 2 hours and 30 minutes
Ingredients:
– 1 Box of Duncan Hines Signature Lemon Supreme Cake Mix – Net Wt. 6.5 ounce (1 lb. 0.5 oz.)468 g.
– 7 Whole Eggs
– 14 oz. Can Nestle La Lechera (sweet condensed milk)
– 12 oz. Can Nestle Carnation Evaporated Milk (not 2% or low fat)
– 1 Cup of Water
– 1/3 Cup of Vegetable Oil
– 6 Lemons
– Non-Stick Cooking Spray
– Powdered Sugar (Confectioners Sugar)
Equipment Needed:
– 10 Ramekins
– Blender
-Whisk/Hand Held Blender/KitchenAid Blender
– Measuring Cup
– Spatula
– 3 Deep Dish Oven Safe Baking Pans
– Can Opener
– Grater/Zester
– Fine Sifter
– Serving Dishes
Prep:
– Preheat oven to 350 degrees Fahrenheit
– Open the 14 oz. can of Nestle La Lechera and set aside
– Open the 12 oz. can of Nestle Carnation Evaporated Milk and set aside
– Open the Duncan Hines Supreme Signature Lemon Supreme Cake Mix and set aside
– Rinse 6 lemons and zest the 6 lemons, set lemon zest aside
Directions:
Flan Mix
– Get a blender and pour one 14 oz. can of Nestle La Lechera, one 12 oz. can of Nestle Carnation Evaporated Milk, and 4 eggs into the blender and blend on a low to medium setting for 1-2 minutes and set aside
Cake Mix
– Get a large bowl or KitchenAid Bowl and pour one box of Duncan Hines Supreme Signature Lemon Supreme Cake Mix, 1 cup of water, 1/3 cup of vegetable oil, and 3 large eggs all into the bowl and mix for 2-3 minutes until well blended
– Fold in zest from 5 lemons into the cake mix and set cake mix aside
Mini Lemon Flan Cake
– Get 3 large deep dish oven safe baking pans and place 10 ramekins inside the baking pans
– Spray non-stick cooking spray into each ramekin (make sure all sides are well coated)
– Pour hot water into the baking dishes so the water is about an inch from the top of the ramekin, repeat this process for the remaining baking dishes with ramekins
– Pour the flan mix from blender into the 10 ramekins
– Pour the cake mix from the bowl on top of the flan mix, repeat on to the remaining ramekins
– After the ramekins are all filled with flan and cake mix then place the baking dish into the oven
– Bake the mini lemon flan cakes for exactly 1 hour and 10 minutes
– Remove from oven and let the mini lemon flan cakes cool down on the counter for about 30 minutes
– Once the mini lemon flan cakes are cooled down, place the mini lemon flan cake ramekins in the refrigerator to cool properly for 50 minutes or longer (best served cold)
– Once the mini lemon flan cakes are properly cooled, get a serving dish and flip the ramekin onto the dish and let the flan cake slide out, repeat this process for remaining mini lemon flan cakes
– Sprinkle the mini lemon flan cakes with remaining lemon zest and sifted powdered sugar
– Serve
***** Season to suit your taste buds*****