Lemon Hazelnut Flan


 This recipe serves


  • PASTRY Puff pastry, frozen, ready-to-bake
  • 2 cups white flour Wheat flour, white, all-purpose, enriched, unbleached
  • ¼ cup finely ground hazelnuts( Filberts) Nuts, hazelnuts or filberts
  • 1/3 cup white sugar Sugars, granulated
  • ¾ cup cold, unsalted butter
  • 1 large egg Egg, whole, raw, fresh
  • 1/3 cup unsalted butter Butter, without salt
  • 3/4 cup white sugar Sugars, granulated
  • Juice and grated rind of 3 large lemons Lemon juice, raw
  • 8 large eggs Egg, whole, raw, fresh
  • sliced lemons and whipped cream for garnish


Step 1

Prepare pastry by placing and blending flour, sugar and nuts in a large bowl, Cut cold butter into dry ingredients until cornmeal texture. Add beaten egg and combined. Form a ball and chill for 20 mins. Roll out to line Flan pan. Blind bake. Melt butter in top of double boiler (over hot water). Stir in sugar, lemon juice and rind. Continue cooking and stirring until sugar is dissolved and mixture is hot. Remove from heat. Meanwhile beat eggs in large bowl. Beat 1/4 cup lemon mixture into eggs. Beat in more lemon mixture, a small amount at a time, until all is incorporated. Pour back into double boiler and cook over hot water, stirring constantly, until thick. ( Will keep in refrigerator in a clean jar for several weeks)

Step 2

TO ASSEMBLE FLAN: Pour lemon cream into flan shell. Top with 1 cup of coarsely ground hazelnuts. Bake at 375F / 190C for 15-20 minutes until slightly puffed. Cool. To Serve: decorate flan with alternating lemon cream and whipped cream rosettes and violets or pansies.


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