Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
Pastry
- 1 ½ cups flour
- ½ cup Chelsea Icing Sugar
- 125g butter, chilled and cubed
- finely grated rind of 2 lemons
- 1 egg yolk
- 1 tablespoon iced water
Filling
- 5 eggs
- ½ cup Chelsea Caster Sugar
- ¾ cup cream
- ½ cup lemon juice (about 2 lemons)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Lee
This was the easiest lemon flan ever. No mucking around! I adjusted lemon juice to make it more tart and it was delicious 😋
5
Maria Cristina
Quiero hacer esta receta estilo flan para hacer un lemon cake con flan de limon...
5
Method
To prepare the pastry, place the flour and icing sugar in a food processor and mix for a few seconds.
Add the butter in small cubes and process until the mixture resembles breadcrumbs.
Add the rind, egg yolk and iced water and process for a few seconds. Tip the mixture onto a sheet of plastic film and gather into a ball. Refrigerate for 20 minutes.
Roll out the pastry to about 5-7mm thickness and line a 23-25 cm flan dish. Lightly press a sheet of buttered foil onto the pastry. Preheat the oven to 200C. Bake the flan for 10 minutes. Carefully remove the foil and continue booking for another 5 minutes, until golden.
To make the filling, beat the eggs and sugar in a bowl until frothy and the sugar begins to dissolve. Beat in the cream, until just mixed. Add the lemon juice. Pour into the cooked pastry shell and bake at 180C for 20-25 minutes or until the filling is set. Cool then refrigerate.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Lee
This was the easiest lemon flan ever. No mucking around! I adjusted lemon juice to make it more tart and it was delicious 😋
5
Maria Cristina
Quiero hacer esta receta estilo flan para hacer un lemon cake con flan de limon...
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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