5-Minute Creamy Blender Lemon Flan
The Magic: The citric acid in the lemon mix reacts with the heavy cream to create a thick, velvet-like consistency without any gelatin or eggs.
Ingredients
| Component | Ingredient | Amount |
| The Flan | Heavy Cream | 2 cartons (14 oz / 400g total) |
| Sweetened Condensed Milk | 1 can (14 oz / 395g) | |
| Lemon Powdered Drink Mix | 1 packet (e.g., Tang or similar) | |
| The Sauce | Granulated Sugar | 1 cup |
| Water | ½ cup | |
| Topping | Shredded Coconut | To taste |
Step-by-Step Instructions
1. Blend the Base
Place the sweetened condensed milk, heavy cream, and lemon drink mix into your blender. Blend on high for about 3 minutes.
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Why 3 minutes? You want to incorporate air and ensure the lemon powder is fully dissolved and reacting with the fats in the cream to thicken.
2. Portion and Chill
Pour the mixture into individual serving cups (approx. 5 oz each). Refrigerate for at least 2 hours. The colder it gets, the more “flan-like” the texture becomes.
3. Make the Amber Caramel
In a small saucepan, combine the sugar and water. Cook over medium heat.
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Pro Tip: Resist the urge to stir constantly once it starts boiling; just swirl the pan gently. Once it turns a deep amber color, remove it from the heat immediately so it doesn’t burn.
4. The Final Touch
Once the flan is firm and the caramel has cooled slightly (but is still pourable), drizzle a layer over each cup. Finish with a generous sprinkle of shredded coconut.
Quick Tips for Perfection
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The “Tart” Factor: If you prefer a more natural flavor, you can swap the drink mix for ½ cup of fresh lemon juice, but you may need to add a pinch of unflavored gelatin if you want it very firm.
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Watch the Caramel: Caramel goes from “perfect” to “burnt” in about 5 seconds. As soon as it smells like toasted marshmallows and looks like a copper penny, it’s done!
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Texture Twist: Fold in some lemon zest before pouring into cups for a pop of fresh color and aroma.