Flan de naranjas (orange flan)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 2 | cups | Light cream or half-and-half |
| ½ | teaspoon | Vanilla extract |
| 6 | larges | Eggs |
| ¼ | cup | Fresh orange juice |
| 1 | tablespoon | Finely grated orange peel |
| pinch | Of salt | |
| can | Mandarin orange sections, drained, or fresh raspberries | |
| For garnish | ||
| 1 | each | Preheat the oven to 350 degrees. In a small, heavy skillet over |
Directions
medium heat, cook ½ cup of the sugar, stirring frequently after it begins to bubble, until golden brown, 6 to 8 minutes. Be careful that it does not burn. Remove from the heat, divide the syrup among 6 to 8 custard cups (depending upon their size), or pour into a 2-quart ovenproof mold, and swirl to coat the bottom. 2. In a small, heavy saucepan over medium heat, combine the cream, the remaining sugar, and vanilla, heat until bubbles begin to form around the sides, and remove from the heat. In a mixing bowl, combine the eggs, orange juice, peel, and salt, and whisk until smooth and light. Add the cream mixture and mix well. 3. Strain the mixture through a fine sieve into the caramelized custard cups or mold, place in a large pan, and fill the outer pan with lukewarm water two thirds the height of the cups or mold. 4. Bake 1 hour for a large mold or slightly less for custard cups, or until a cake tester inserted in the flan comes out clean, then remove from the water bath, cool to room temperature, cover, and refrigerate. 5. To unmold, run a knife along the edge of the mold and invert it onto a serving platter. Spoon the caramel over the flan and serve at once, garnished with the oranges. Makes 6 to 8 servings FLAN DE NARANJAS Orange Flan