INGREDIENTS

INSTRUCTIONS

PREHEAT OVEN TO 350F. Warm a 1-quart souffle dish by placing it in oven 5
to 6 minutes. Meanwhile, heat 1/2 cup granulated sugar in a saucepan over
high heat until it begins to melt. Cook, stirring constantly with a wooden
spoon, until sugar liquefies. Reduce heat and cook, stirring constantly,
until deep golden. Remove from heat. Pour caramel into warmed souffle dish,
turning dish to coat bottom and sides. Invert dish onto lightly buttered
aluminum foil. Cool. Heat the milk, cream and vanilla until hot; do not
boil. Remove from heat. Beat the eggs and the egg yolks in a large bowl
until light colored. Whisk in the remaining 3/4 cup sugar and beat until
light and lemon-colored. Stir in the orange juice. Slowly whisk in warm
milk mixture. Pour custard into prepared dish. Place dish in a roasting pan
and pour boiling water into pan to come halfway up the sides of dish. Bake
until a knife inserted in center comes out fairly clean, about 1 hour. Do
not let water boil. Cool on a wire rack; refrigerate, covered, overnight.
To unmold flan: Heat 1-inch water in a large skillet to boiling; turn off
heat. Dip a knife in water and run around edge of flan. Dip bottom of
souffle dish into water for a few seconds. Place a serving dish over top
and invert onto dish. To double recipe, make it twice. For individual
custard cups, increase sugar for caramel to 1 cup.
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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