Orange Flan
A friend found this recipe in the New York Daily News and gave it to me. I used clementines but you can use any kind of oranges you like, tangerines too.
Ingredients:
For the caramel –
- ½ cup granulated sugar
- ½ cup fresh squeezed & strained orange juice
For the custard –
- 2 cups half & half
- ½ cup granulated sugar
- 1 rosemary sprig (optional)
- ¼ tsp. vanilla extract
- 3 large eggs
- ½ cup fresh squeezed & strained orange juice
Preheat the oven to 350o with a rack in the middle. Have six 4-ounce ramekins ready.
Caramel –
Put sugar and juice in a small pot and bring to a simmer. Simmer and stir for about 10 minutes until it begins to thicken and darken. Watch it so it doesn’t burn. Pour an equal amount into each ramekin and set aside.
Custard –
Put the half & half, sugar, vanilla, and rosemary into a pot. Bring to a simmer to dissolve the sugar.
Whisk the eggs and tangerine juice then whisk in the hot half & half mix a little at a time. Strain the custard through a sieve into the 6 ramekins, about half a cup each. Place the ramekins in a baking pan and add enough hot water to come up halfway to their sides. Cover the pan tightly with foil and bake for 25 to 30 minutes.
Remove the ramekins, let cool, and cover with Saran wrap. Refrigerate for at least 4 hours before serving.
To serve, run a knife around the inside edge of the ramekin to loosen the flan. Then cover it with a dessert plate and flip over the ramekin and plate. Tap the ramekin and the flan should fall into the plate. If not, give it a minute and it should fall on its own.
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