Side Pannel
Julia Child's Cream Cheese and Lemon Flan
Julia Child's Cream Cheese and Lemon Flan
- Recipe Submitted by Parfait on 10/14/2014
Category: Cheese
Ingredients List
- 4 large eggs
- 1/4 tsp. salt
- 1/2 cup heavy cream
- Grated rind of 1 lemon
- 4 Tbs. fresh lemon juice (more if you like a very lemony flavor)
- 8 oz. cream cheese, softened
- 4 Tbs. sugar
- Pinch of nutmeg
- 1 tsp. vanilla
- 2 frozen pie shells
- For the Topping
- 6 Tbs. sugar
- 6 Tbs. chopped walnuts
Directions
1. Preheat the oven to 425.
2. In a food processor or blender, mix all of the pie ingredients except for the pie shells, blending until mixture is smooth.
3. Divide the filling evenly between the two pie shells.
4. Bake the pies for 10 minutes, or just until the filling has set a little.
5. While the pie begins to bake, mix the walnuts and sugar for the topping.
6. After the 10 minute baking time, spread the sugar and walnut mixture evenly over the surface of both pies.
7. Bake the pies for another 10 minutes before lowering the temperature of the oven to 350.
8. The flan is done when it has puffed and browned lightly, 30-35 minutes baking in all.
9. Once flan has been removed from the oven, let it cool to room temperature before serving. It can be served room temperature or cooled.
10. We served this pie freshly cooled from the oven as well as chilled the next day. And it was fabulous both ways.
11. I almost wanted to peel off the layer of topping and eat it all by itself.
12. I think there”™s a misconception that Julia recipes are difficult, and as you can see by this pie, that”™s not at all the case.
2. In a food processor or blender, mix all of the pie ingredients except for the pie shells, blending until mixture is smooth.
3. Divide the filling evenly between the two pie shells.
4. Bake the pies for 10 minutes, or just until the filling has set a little.
5. While the pie begins to bake, mix the walnuts and sugar for the topping.
6. After the 10 minute baking time, spread the sugar and walnut mixture evenly over the surface of both pies.
7. Bake the pies for another 10 minutes before lowering the temperature of the oven to 350.
8. The flan is done when it has puffed and browned lightly, 30-35 minutes baking in all.
9. Once flan has been removed from the oven, let it cool to room temperature before serving. It can be served room temperature or cooled.
10. We served this pie freshly cooled from the oven as well as chilled the next day. And it was fabulous both ways.
11. I almost wanted to peel off the layer of topping and eat it all by itself.
12. I think there”™s a misconception that Julia recipes are difficult, and as you can see by this pie, that”™s not at all the case.
Tweet