INGREDIENTS

INSTRUCTIONS

Cut the zest of 2 of the oranges into long, very thin shreds with a
knife, in a saucepan of boiling water blanch it for 1 minute, and
drain it. In a small heavy saucepan boil the water and the Grand
Marnier with the blanched zest and 1 cup of the sugar, stirring and
washing down any sugar crystals clinging to the side of the pan with  a
brush dipped in cold water, for 5 minutes. Transfer the candied  zest
with a slotted spoon to a plate lined with wax paper and let it  stand,
uncovered, for 2 hours, or until it is dry. Cook the syrup  over
moderate heat, undisturbed, until it is a deep caramel and  divide the
caramel among eight 3/4-cup ramekins, coating the bottoms  evenly. The
candied zest and the caramel may be made and the ramekins  coated 1 day
in advance and the caramel and the candied zest kept  separately,
covered, at room temperature.  In a saucepan simmer the milk with the
remaining 1 cup sugar and the  remaining zest for 5 minutes. In a bowl
whisk together gently the egg  yolks, the whole eggs, the orange-flower
water, and the salt until the  mixture is just combined. Discard the
zest and add the milk mixture  to the eggs mixture in a stream,
stirring. Strain the custard through  fine sieve into a large measuring
cup or heatproof pitcher and divide  it evenly among the ramekins. Put
the ramekins in a baking pan, add  enough hot water to the pan to reach
halfway up the sides of the  ramekins, and bake the flans, covered with
a baking sheet, in the  middle of a preheated 325F. oven for 1 hour to
1 hour and 10 minutes,  or until they are just set but still tremble
slightly. (The flans  will continue to set as they cool.) Remove the
ramekins from the pan,  let the flans cool, uncovered, to room
temperature, and chill them,  covered, for 2 hours. The flans may be
prepared up to this point 1  day in advance and kept covered and
chilled. Run a thin knife ar ound  the edge of each flan, invert a
dessert plate over each ramekin, and  invert the flans onto the plates.
Garnish the flans with the candied zest and the orange sections.
Serves 8.  Gourmet January 1993  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3324
Calories From Fat: 794
Total Fat: 88.4g
Cholesterol: 2297.7mg
Sodium: 1978.3mg
Potassium: 1800.1mg
Carbohydrates: 497.1g
Fiber: 0g
Sugar: 450.1g
Protein: 78.9g