| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cuba, Update, Archived |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
c |
Light cream or half-and-half |
| 1/2 |
ts |
Vanilla extract |
| 6 |
lg |
Eggs |
| 1/4 |
c |
Fresh orange juice |
| 1 |
tb |
Finely grated orange peel |
|
pn |
Of salt |
|
cn |
Mandarin orange sections, drained, or fresh raspberries |
|
|
For garnish |
| 1 |
|
Preheat the oven to 350 degrees. In a small, heavy skillet over |
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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