Tag Archives: orange

Desserts

Orange Flan

February 18, 2022 robiulo Leave a comment

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 350^o 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.

Click here for updated GALLERY
Portfolio and Yelp

Condiments

Annabel’s Orange Cake

June 3, 2016 robiulo Leave a comment

Annabel’s Orange Cake

I mentioned Annabel Langbein in a previous post – Annabel’s Apple Cake. She’s come up with another easy to-do cake. Her show, The Free Range Cook, from New Zealand, is still on PBS. Check it out. Here’s another of her recipes. She calls it Orange Lightning Cake because its so quick to make. Like her Apple Cake, it’s simple and perfect for dessert or breakfast.

( grams and centigrade converted to US equivalents)

Preheat oven to 325°. Grease an 9-inch-diameter cake pan and line the base with baking paper.
Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopped. Dissolve baking soda in ½ cup water and add to the food processor with butter, sugar, eggs, vanilla and flour. Whizz to combine. Add golden raisins and walnuts and stir with a spoon to just combine (don’t whizz them or they will break up).
Pour into prepared cake tin and bake until a skewer inserted into the center comes out clean (about 1 hour).

Click here for updated GALLERY II

REVERIES & RECIPES

Tag Archives: orange

Orange Flan

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 –

For the custard –

Preheat the oven to 350^o 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.

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.

Annabel’s Orange Cake

Annabel’s Orange Cake

Reveries and Recipes

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 –

For the custard –

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.

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.

Biscotti all’Arancia (Orange Cookies)

Biscotti all’Arancia are an easy to make cookie. I got the recipe from Lidia Bastianich.

Ingredients:

1 ½ sticks unsalted butter, at room temperature

½ cup plus 1 tbsp.sugar

3 cups all-purpose flour

2 tsps. baking powder

¼ tsp. kosher salt

3 large eggs

1 tsp vanilla extract

2 tbsps. orange juice

2 tbsps. lemon juice

1 tbsp. orange zest

For the glaze:

2 ½ cups confectioners sugar, or as needed

¼ to ½ cup orange juice, or as needed

Cream the butter and sugar – Place the room temperature butter and sugar in a bowl and force the sugar into the butter with the back of a wooden spoon until the mixture is creamy.

Beat the eggs, one at a time in a separate bowl, and blend into the creamed butter.

Add the vanilla, the lemon and orange juice, and the zest and mix well.

Sift the flour, baking powder, and salt together in a separate bowl and then mix it with the butter/egg mixture to make dough. Wrap the dough in Saran, and let rest in the refrigerator for 1 hour.

Roll the dough into four logs, about 1 ½ inches in diameter and 10 to 12 inches long. Freeze the logs for 20 minutes, until firm enough to cut without losing their shape.

Cut the logs into ½ inch rounds, and place on parchment-lined or buttered baking sheets. Bake about 15 minutes. Remove and let the cookies cool on a wire rack.

Annabel’s Orange Cake

Reveries and Recipes

Preheat the oven to 350^o with a rack in the middle. Have six 4-ounce ramekins ready.