This recipe for lemon flan is probably of French origin. I hadn't tasted a lemon flan before and I thought it was an interesting innovation, though I'm still not sure of how well it worked.

The original recipe only called for 6 tablespoons of sugar, 3 for the caramel and 3 for the flan. It was obvious to me that that would be too little, so I increased the sugar in the flan by ½ a cup. Even then, the flan would have been better if it was sweeter. If you plan to make it, I would use 6 tablespoons of sugar for the caramel alone (3 tablespoons did not produce enough caramel) and 3/4 to 1 cup of sugar for the flan.

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Lemon Flan

Ingredients

1/2 cup + 6 tbsp. sugar

1 tbsp. water

1 tsp. butter

4 eggs

3 cups milk

1 tbsp. cornstarch

Peel of 1 lemon, grated

Instructions

Butter a flan mold (or 6 individual ones). Heat 3 tbsp of sugar and water until golden. Pour into the mold.

Beat the eggs with 3 tbsp of sugar. Add the rest of the sugar. Add the milk, the cornstarch and the lemon peel. Mix well and pour into the mold.

Cook in a bain-marie in medium heat for 45 minutes. Cool and serve.

Adapted from a recipe at the Benin Gate website.