| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Light cream or half and half |
| 1 |
ts |
Vanilla |
| 4 |
|
Whole eggs |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Fresh or frozen orange juice (not concentrate) |
| 1 |
c |
Plus 3 tbsps sugar |
| 1 |
ts |
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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