Light Lemon and Mascarpone Flan

Ingredients

• 3 pcs Eggs (large)
• 90 g Sugar (or brown sugar)
• 2 pcs Lemons (zest and juice)
• 150 ml Milk (or plant milk (almond, oat))
• 20 ml Sunflower oil
• 1 pinch Salt
• 250 g Mascarpone (Italian fresh cheese)
• 60 g Cornstarch (sift)
• 10 g Icing sugar (for dusting (optional))

Instructions

1. Mix eggs and sugar

   Break the 3 eggs into the large bowl and add 90 g of sugar. Whisk vigorously until the sugar is completely dissolved.

   Time: PT2M

2. Zest and squeeze the lemons

   Zest the two lemons, then cut them in half and squeeze the juice directly into the bowl.

   Time: PT5M

3. Incorporate milk, oil and salt

   Pour 150 ml of milk, 20 ml of sunflower oil and a small pinch of salt. Mix lightly.

   Time: PT2M

4. Add the mascarpone

   Add the 250 g of mascarpone in pieces. Whisk until a smooth batter is obtained, without lumps.

   Time: PT3M

5. Incorporate the cornstarch

   Sift 60 g of cornstarch over the mixture and incorporate quickly with the whisk.

   Time: PT1M

6. Prepare the pan

   Line the pan with parchment paper. Pour the preparation evenly.

   Time: PT2M

7. Preheat the oven

   Preheat the oven to 180 °C.

   Time: PT10M

   Temperature: 180°C

8. Bake

   Place the pan in the oven and bake for 30 to 35 minutes. The centre should remain slightly trembling, like a flan.

   Time: PT35M

   Temperature: 180°C

9. Cool and refrigerate

   Let the dessert cool to room temperature, then place it in the refrigerator for at least 30 minutes before cutting.

   Time: PT20M

10. Finishing and serving

    Lightly dust with icing sugar (optional) and serve in portions.

    Time: PT2M

Nutrition Facts

Calories

340

Protein

4 g

Carbohydrates

22 g

Fat

19 g

Fiber

0 g

Ingredient Substitutions

• Instead of Sugar: brown sugar, coconut sugar
• Instead of Lemons: lime
• Instead of Milk: almond milk, oat milk
• Instead of Sunflower oil: neutral vegetable oil
• Instead of Salt: sea salt
• Instead of Mascarpone: cream cheese
• Instead of Cornstarch: rice flour
• Instead of Icing sugar: powdered sugar

Equipment Needed

• Large bowl
• Whisk
• Zester
• Citrus press
• Measuring tools (measuring cup and spoons)
• Fine sieve
• Cake pan (20 cm round or rectangular)
• Parchment paper
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use mascarpone at room temperature to avoid lumps.
• Zest the lemons before squeezing to maximize aroma.
• Let the dessert rest in the refrigerator for at least 1 hour before cutting for better holding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, the mascarpone texture deteriorates.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• The dessert can be prepared the day before and kept in the refrigerator.
• Dust the icing sugar just before serving to prevent it from melting.