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Light Lemon and Mascarpone Flan
An ultra‑light lemon dessert, without flour, butter or gelatin. Mascarpone provides a melt‑in creaminess, while cornstarch gives the flan its set. Simple to prepare, it only requires a few common ingredients and baking at 180 °C.
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Cost Breakdown
Critical Success Points
- • Whisk the mascarpone until a completely smooth texture is achieved.
- • Sift the cornstarch to avoid lumps.
- • Baking: the centre should remain slightly trembling, otherwise the dessert will be too dry.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Be careful with the zester and knife to avoid cuts.
- • Eggs are cooked during baking, but ensure the internal temperature reaches at least 70 °C.
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