FLAN DE NARANJA (ORANGE FLAN)
This Mexican flan had a lovely orange flavor. It is easy to make and always enjoyed by my friends and family!
Provided by AnaMaría
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
- Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
- Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
- Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
- Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 39.1 g, Cholesterol 159 mg, Fat 10.8 g, Protein 9 g, SaturatedFat 6 g, Sodium 119.8 mg, Sugar 38.6 g
FLAN MEXICANO (MEXICAN FLAN)
This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.
Provided by Amy Shurts
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g
ORANGE FLAN
Steps:
- Preheat oven to 350 degrees F.
- In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
- Allow to cool to room temperature then refrigerate until cold, about 2 hours.
- Caramel:
- 3/4 cup sugar
- 1/4 cup water
- Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins.
- Yield: enough to coat 4 to 6 ramekins
FLAN DE NARANJA: ORANGE FLAN
Steps:
- Gather the ingredients.
- Put a heavy saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice.
- With a long-handled wooden spoon, keep stirring sugar and juice mixture constantly in the pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 3 to 5 minutes or so on medium-to-low heat.
- Remove from heat and quickly spoon caramelized sugar sauce into 6 ramekins or a large baking dish. (If you wait, sugar will cool and harden.) Set aside.
- Gather the ingredients.
- Grate peel of half of a large orange and half of a lemon into a mixing bowl.
- Pour about 1/2 inch of warm water into a 9 x 13-inch baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary to cover 3/4 or the height of the dish.
- Add 1/2 cup orange juice, the half-and-half, and citrus zest to a heavy-bottomed saucepan and stir. Scald 2 cups of half-and-half in the saucepan and remove from heat. Keep a close eye on the pan, so the cream does not boil over.
- Meanwhile in a medium mixing bowl , beat slightly 3 eggs.
- Mix in 1/4 cup sugar.
- Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved.
- Pour the mixture slowly into another mixing bowl, straining it using cheesecloth to line the strainer. This should catch all the citrus zest. Discard cheesecloth.
- Ladle mixture into ramekins.
- Place each of the ramekins in the baking dish with water. If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in.
- Bake uncovered in a water bath at 325 F for 50 to 60 minutes, or until a knife comes out clean when inserted halfway between center and the edge of dish.
- Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in the refrigerator-at least 1 hour.
- When ready to serve, unmold the flan by running a knife around the inside edge of the dish.
- Place a small dessert plate on the top of the ramekin.
- With one hand under the ramekin and the other on top of the place, turn over.
- Tap the ramekin and the flan should drop onto the plate. If it does not, carefully "prod" the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate and the sauce will surround it.
- Garnish with orange peel or a slice of orange, if desired.
- Serve and enjoy!
Nutrition Facts : Calories 298 kcal, Carbohydrate 48 g, Cholesterol 121 mg, Fiber 4 g, Protein 7 g, SaturatedFat 7 g, Sodium 88 mg, Sugar 37 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g
SIMPLE AND CREAMY SPANISH FLAN
Flan is a traditional Spanish/Hispanic dessert that can be dressed up any way from chocolate to traditional. This flan is simple, yet creamy and smooth. If you have never had flan or just couldn't seem to get it right, I can assure you that your family and friends will want the recipe. Be daring and try other extracts like almond or orange.
Provided by FleurSweetLoves
Categories World Cuisine Recipes European Spanish
Time 3h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
- Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
- Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
- Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
- Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.
Nutrition Facts : Calories 331.8 calories, Carbohydrate 50.5 g, Cholesterol 183.5 mg, Fat 11 g, Protein 8.9 g, SaturatedFat 6 g, Sodium 117.4 mg, Sugar 50.1 g
CHOCOLATE-ORANGE CREAM CHEESE FLAN
Smooth, creamy, fragrant with orange-liqueur and topped with melted chocolate, this cream cheese flan is as easy as a cheesecake and just as impressive.
Provided by My Food and Family
Categories Dairy
Time 5h10m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook 1 cup sugar in small heavy saucepan on medium heat until sugar is deep golden brown, stirring constantly. Pour into 8-inch round pan.
- Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, chocolate, liqueur, zest and salt; blend well. Pour over syrup in pan; cover. Place in larger pan. Add enough water to larger pan to come halfway up side of small pan.
- Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Cool flan completely on wire rack. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
RICH ORANGE FLAN
A classic Mexican dessert takes on a citrus edge in this simple yet elegant version.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Spread sugar evenly over bottom of heavy skillet. Cook over medium heat, stirring constantly, until sugar melts and turns light caramel color. Add 3 tablespoons boiling water, stirring until sugar is dissolved. Pour into ungreased quiche dish or 10-inch glass deep-dish pie pan or 8-inch (2-quart) square baking dish . Tilt to evenly cover bottom; set aside.
- In medium bowl, beat remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until thoroughly blended. Pour over caramelized sugar. Place baking dish in large pan (broiler pan). Pour 1 inch hot water into broiler pan.
- Bake 40 to 45 minutes or until mixture is almost set and knife inserted in center comes out clean. Cool 1 hour; refrigerate 1 hour. Run knife around outside edge to loosen; turn upside down onto 12-inch round serving plate with raised sides to hold liquid. Garnish with spun sugar.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 125 mg, Fat 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 34 g, TransFat 0 g
More about "creamy orange flans food"
VANILLA-ORANGE FLAN RECIPE - JOSE GARCES
From foodandwine.com
Cuisine Latin, SpanishCategory DessertAuthor Jose GarcesTotal Time 2 hrs 30 mins
- Preheat the oven to 300°. Set two 10-inch deep-dish glass pie plates in 2 medium roasting pans.
- In a saucepan, cook the sugar and water over moderately high heat, stirring just until the sugar dissolves. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook the syrup undisturbed until a medium-amber caramel forms, 6 minutes. Immediately pour the caramel into the pie plates, tilting them to coat the bottoms. Let the caramel cool completely.
- In a large bowl, whisk the eggs with the vanilla seeds, orange zest and orange liqueur. Whisk in both milks until evenly combined. Pour the custard into the pie plates. Set the roasting pans on the upper- and lower-third oven shelves. Carefully pour enough hot water into each roasting pan until it reaches halfway up the side of the pie plate. Cover the roasting pans with foil and bake for 1 1/2 hours to 1 hour and 50 minutes (depending on oven placement), until the flans are firm and set but still slightly jiggly in the centers. Transfer the roasting pans to racks and let the flans cool slightly in the water. Transfer the pie plates to racks and let the flans cool, then cover and refrigerate overnight.
- Using a sharp knife, peel the oranges and limes, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Cut each section in thirds and return them to the bowl. Add the melon, basil, olive oil and salt.
EASY ORANGE FLAN
From bellalimento.com
COCONUT FLAN WITH ORANGE CARAMEL {FLAN DE COCO}
From laylita.com
WHAT IS FLAN — AND WHERE DOES IT COME FROM?
From allrecipes.com
EASY FLAN RECIPE {ONLY 5 INGREDIENTS!} - ISABEL EATS
From isabeleats.com
INSTANT POT BLOOD ORANGE FLAN (CREME CARAMEL)
From beyondsweetandsavory.com
34 RECIPES FOR FLAN
From food.com
ORANGE FLAN IS A CREAMY ORANGE FLAVORED CUSTARD DESSERT.
From anothertablespoon.com
FLAN RECIPE {THE BEST!} - COOKING CLASSY
From cookingclassy.com
THE BEST ORANGE FLAN | FLAN DE NARANJA | CAMILA MADE
From camilamade.com
Ratings 3Total Time 1 hr 35 minsCategory DessertCalories 250 per serving
ORANGE CARDAMOM FLAN (GLUTEN-FREE, 7 INGREDIENTS)
From honeywhatscooking.com
CREAMY ORANGE FLANS - GLUTEN FREE RECIPES
From fooddiez.com
CREAM CHEESE FLAN WITH ORANGE SAGE HONEY
From food.com
VALENCIA ORANGE FLAN
From countryliving.com
LOW CARB MEXICAN FLAN: ORANGE FLAN DE QUESO
From farmtojar.com
ORANGE CARAMEL TOPPED FLAN
From sweetrecipeas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love