INGREDIENTS

INSTRUCTIONS

medium heat, cook 1/2 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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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