| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 4 | c | Light cream or half and half |
| 1 | t | Vanilla |
| 4 | Whole eggs | |
| 2 | Egg yolks | |
| 1/4 | c | Fresh or frozen orange juice |
| not concentrate | ||
| 1 | c | Plus 3 tbsps sugar |
| 1 | t | Grated orange rind |
| 1/2 | c | Water |
| 2 | c | Toasted almond slices |
INSTRUCTIONS
Makes 6 servings Heat oven to 325 degrees. Scald cream or half and half in heavy saucepan. Cook over medium heat until liquid is reduced by one quarter, to 3 cups. Stir in vanilla and set aside. Beat eggs and yolks in large bowl with orange juice, 2 tbsps sugar and orange rind. Gradually pour in hot cream while whisking vigorously. Set aside. Dissolve remaining sugar in water. Heat in heavy skillet until syrup is golden brown. Pour caramel syrup into six custard cups, tipping and turning cups until insides are evenly coated. Let caramel sit until set. Pour egg mixture into cups over caramel syrup. Place cups in large pan of hot water. Bake 25 minutes, or until a knife inserted in the center comes out clean. Cool completely. Unmold flans onto individual dessert plates so that caramel side is on top. Sprinkle with almond slices and serve. Posted by: Bill McGimpsey From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 787
Calories From Fat: 513
Total Fat: 59.5g
Cholesterol: 289.6mg
Sodium: 116.5mg
Potassium: 599mg
Carbohydrates: 50.6g
Fiber: 5g
Sugar: 36.9g
Protein: 19.2g