Lemon Flans with Lemon Sauce and Candied Zest
Jamie Shannon, of Commander's Palace in New Orleans, likes to serve these luxurious, tangy, and sweet flans at room temperature so that they resemble cheesecake. Alternatively, you can chill them for a denser, creamier texture more like a custard. Beautiful Desserts
The recipe can be prepare through step 5 up to 1 day ahead. Cover and refrigerate the flans and lemon sauce separately. Cover the lemon zest and let stand at room temperature.
Clarifying the butter for the phyllo helps the pastry crisps brown evenly during baking.