INGREDIENTS

INSTRUCTIONS

For the caramelized sugar syrup: In a medium-size heavy skillet (not
iron) set over moderately low heat, place the sugar and allow to melt
and caramelize to a rich golden brown (this will take about 40
minutes). Do not stir the sugar as it melts but occasionally shake  the
skillet. Add the boiling water, teaspoon by teaspoon at first,
stirring briskly to dissolve the caramelized sugar. Simmer uncovered  8
to 10 minutes until the consistency of maple syrup. Pour into a
chilled, well-buttered, shallow 2 quart mold.  For the flan: Preheat
the oven to moderately slow (325 degrees). In a  large heavy saucepan,
combine the milk, heavy cream and sugar; drop  in the orange zest and
bring to a simmer over moderately low heat,  stirring from time to
time. Beat the egg yolks and eggs until frothy;  blend 1 cup of the hot
cream mixture into the eggs, stir back into  the pan, and heat,
stirring constantly, 1 minute. Remove from the  heat and mix in the
vanilla. Strain all through a fine sieve, then  pour into the prepared
mold. Set the mold in a shallow baking pan and  pour in enough hot
water to come halfway up the mold. Bake uncovered  comes out clean.
Remove from the oven and the water bath; cool 1  hour, then refrigerate
4 to 5 hours until firm. To invert the flan,  dip the mold quickly in
hot water, then turn out on a dessert plate  with a turned-up rim; the
caramel syrup will come cascading down over  the flan. Cut into slim
wedges and serve.  Yield: 8 to 10 servings  Recipe by: MEXICAN COCKTAIL
BUFFET, DEAN FEARING Posted to MC-Recipe  Digest V1 #768 by Sue
<suechef@sover.net> on Aug 31, 1997

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