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Lemon Flan with Strawberries
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Lemon Flan with Strawberries

6 Hr(s) 20 Min(s)
20 Min(s) Prep
6 Hr(s) Cook
Treat the family to a citrusy Lemon Flan with Strawberries! This sweet & tangy lemon flan recipe uses cream cheese for an extra creamy consistency.
What You Need
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8 servings
Original recipe yields 8 servings
2 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
5 egg s
Zest and juice from 1 lemon
1 cup sliced strawberries
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Let's Make It
1
Heat oven to 350°F.
2
Cook 1 cup sugar in small heavy saucepan on medium heat 6 to 8 min. or until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
3
Blend milk and cream cheese in blender until smooth. Add eggs, lemon zest, juice and remaining sugar; blend until smooth. (Do not overmix.) Pour over syrup in pan; cover with foil. Place filled pan in larger shallow pan. Add enough hot water to larger pan to come halfway up outside of 9-inch pan.
4
Bake 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water-filled pan; place on wire rack. Cool completely.
5
Refrigerate 4 hours. Invert flan onto platter just before serving; carefully remove pan. Top with strawberries.
Kitchen Tips
Tip 1
Variation
Prepare as directed, using canned fat-free evaporated milk, PHILADELPHIA Neufchatel Cheese and 4 eggs.
Tip 2
How to Unmold Flan
Dip bottom of mold in warm water 15 sec. Gently pull flan from around edge with moistened fingers. Place moistened serving plate on top of flan. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center flan on plate.
Tip 3
How to Make in Individual Dishes
Heat oven to 350°F. Prepare sugar syrup as directed; pour into 10 (4-oz.) ramekins. Top with cream cheese batter. Place ramekins in large shallow pan. Add enough hot water to pan to come halfway up sides of ramekins. Cover. Bake 45 min. or until knife inserted in centers comes out clean. Cool slightly. Carefully remove ramekins from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Invert ramekins onto serving plates just before serving; remove ramekins. Makes 10 servings.
Tip 4
Make Ahead
Prepare flan as directed. After refrigerating flan 4 hours; cover and store in refrigerator up to 2 days before serving.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 165mg
55%
Sodium 190mg
8%
Total Carbohydrates 57g
21%
Dietary Fibers 1g
4%
Sugars 55g
110%
Protein 9g
18%
Vitamin A
10%
Vitamin C
25%
Calcium
15%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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