Blueberry Lemon Flan

by Silvia on May 30, 2012 · 3 comments

in Recipes / Recetas

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Lemon Blueberry Flan

Flan Napolitano is a family favorite, one of the most delicious desserts I have ever had, a close contender with Tres Leches Cake, of course!

Making it is not as hard as one might think. Growing up, we had many family gatherings where gelatina (gelatin desserts that we take to a whole new level in Mexico) and flan were the desserts of honor.  One of my aunts used to experiment with different flavors a lot: she tried coffee, strawberry, almond, etc.

So now it’s my turn.  I took the family recipe and added some flavors of my own, two of my favorites in fact; blueberry and lemon.

Blueberry Lemon Flan

8 portions

  • 1 cup sugar
  • 1 -14 oz can condensed milk
  • 1 -12 oz can evaporated milk
  • 6 eggs (room temperature)
  • 1 teaspoon lemon zest plus a little extra for presentation
  • 1-2 cups frozen blueberries

You will also need 8 ramekins, foil, and a pressure cooker (optional).

Add sugar to a pan under medium-high heat and keep it moving constantly with a spoon to make caramel.  Very rapidly and carefully (caramel is extremely hot, you don’t want to touch it) spoon caramel out evenly into each of the 8 ramekins, turning each ramekin as you fill them to cover entire bottom with caramel. Add enough frozen blueberries to cover the bottom of each ramekin, set aside.

With a mixer, mix the condensed milk, evaporated milk, and eggs for 8-10 minutes. Stir in 1 tsp lemon zest. Carefully fill the ramekins with the milk mixture, then cover each tightly with foil, and bake them.

Flan Napolitano

Option 1

You have two options for cooking: first, my favorite, is to use the pressure cooker.  Insert the pressure cooker cooking rack so ramekins are not sitting directly on the bottom of the pressure cooker and add water enough to cover halfway up the sides of the ramekins.

Close cooker according to manufacturer’s instructions, place pressure cooker on stove and turn on heat.  When normal operating pressure is reached, the pressure regulator will begin to rock, gradually lower the heat to maintain a slow, steady rocking motion, and let cook for 20 minutes. Remove pressure cooker from heat and allow it to cool down on its own, do not open until all the internal pressure has been completely reduced according to your cooker’s manufacturer’s instructions.

Option 2

The second cooking option is to use the oven without the pressure cooker: pre-heat oven to 325 F, place the ramekins in a container large enough to accommodate them all and add water until the level reaches halfway up the sides of the ramekins.  Carefully place in oven and bake 55-65 minutes or until set.

Whichever cooking option you choose, let the flan filled ramekins cool down completely and put them in your fridge for at least 4 hours before serving.

After refrigerating for at least 4 hours, carefully loosen the flan with a knife along the inside edge of the ramekin, cover ramekin with your serving plate, and in one fluid movement turn it upside down onto the plate (see photo). You will see the delicious caramel running out the sides of the flan.  Decorate as you like and serve cold.




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{ 3 comments… read them below or add one }

May 30, 2012 at 9:21 pm Laura @ hip pressure cooking 1

Looks and sounds delicious! I think you might be able to get away with just 10 minutes at pressure when using ramekins (maybe 20 when using a flan pan) and you should get fewer holes.




April 23, 2014 at 9:07 am Arlie 2

Can these be made the day ahead? thanks


April 23, 2014 at 11:00 am Silvia 3

Yes Arlie, just cover them very well and put them in the fridge.

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