Tag Archives: recipes

Cream Cheese and Lemon Flan

By Joseph Yacino

The original recipe calls for a pastry crust. You can use one if you want. Make it yourself or even buy one. This is crust-less which in my mind makes it just a bit healthier for you.

creamy lemon brulee

cream cheese and lemon flan

Serves 4-6

1 package (8 ounces/225g) softened cream cheese
4 large eggs
½ cup/125ml heavy cream
Juice of 4 lemons (about ¼ cup/60ml)
Grated rind of 1 lemon
¼ cup/59ml sugar
1 teaspoon/5ml pure vanilla extract
¼ teaspoon/1ml salt
⅛ teaspoon/.5ml nutmeg
1 tablespoon/15ml softened butter
1 tablespoon/15ml sugar, for sprinkling on top

In a mixing bowl place cream cheese and beat until soft and airy (about 2 minutes on high with a stand mixer/200 strokes by hand). Add in eggs, heavy cream, lemon juice and rind, sugar, vanilla extract, salt and nutmeg. Mix until well combined.  Butter glass or ceramic custard cups. Pour cream cheese mixture into the buttered cups. Place on a baking sheet to catch any spillage. Put the baking sheet in a preheated 425F/218C/Gas Mark 7 oven. Pour hot water to into the baking sheet to come part way up the custard cups (this is now a bain marie).  Bake for 10 minutes. Lower heat to 350F/176C/Gas Mark 4. Sprinkle the custard tops with sugar and bake for another 10-15 minutes. The custard should be puffed and slightly browned. Remove from sheet pan and let cool. You can do this in advance. Place cooled flan in the fridge. Bring out to come to room temperature before serving.


Sauteed Zucchini and Yellow Squash with Carrots

continued from Summer Feast in July 2012 Issue

crisp sauteed garden vegetables

by Joseph Yacino

Serves 4

2 large carrots, sliced into rounds
1 large parsnip, sliced into rounds
1 medium zucchini, sliced into rounds
1 medium yellow squash, sliced into rounds
1 tablespoon/15ml butter or olive oil
¼ cup/59ml chopped herb mixture (chives, basil, mint and parsley)
¼ teaspoon/1ml sea salt
⅛ teaspoon/.5ml fresh ground black pepper

In a large saute pan over medium high heat add butter or oil. Saute carrots and parsnips for 2 minutes. Add zucchini and squash. Toss and and let cook for another 2 – 3 minutes. Vegetables should be cooked but still a bit crunchy. Sprinkle with herbs and toss. Taste for seasoning. Add salt or pepper if needed.