ORANGE-COFFEE FLAN
Orange zest and cinnamon give rich, deep flavor to this Latin American classic that gets a pleasant nudge of bitterness from instant espresso.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes.
- Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan.
- Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 8 hours.
- Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges.
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
FRESH FRUIT FLAN
A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.
Provided by Aunt Jeannie
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h42m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
- For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
- For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
- For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
- Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.1 g, Cholesterol 56.4 mg, Fat 24.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 10.6 g, Sodium 170.1 mg, Sugar 29 g
ORANGE-ALMOND FLAN
No dish is as Spanish as a creamy flan. But the version from the cookbook Ana Benarroch de Bensadón is made with oranges, almonds and sugar, with no cream or condensed milk that would keep it from sharing a kosher table with meat dishes.
Provided by Joan Nathan
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, combine 1 cup sugar with 1/4 cup water. Stir until completely dissolved. Place pan over medium heat, stirring constantly, until syrup begins to bubble. Stop stirring and allow pan to sit until syrup begins to turn golden at edges, brushing down any sugar crystals with a brush dipped in cold water. Occasionally rotate pan to mix syrup without stirring it, then replace over heat. Continue doing this until syrup is evenly golden brown. Pour caramel into an 8-inch round flan mold or cake pan, or 10 to 12 3-inch fluted molds, tilting to spread caramel evenly along bottom. Set aside.
- In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water. Bring to a boil over medium heat, and boil for 4 minutes. Remove from heat and set aside to cool until lukewarm.
- Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl. Add orange zest, orange juice and ground almonds. Whisk in sugar syrup. Pour into caramel-lined mold or molds, filling to just below rim. Cover mold or molds tightly with foil.
- Place mold or molds into a larger pan. Pour enough hot water into large pan to reach halfway up side of flan mold. Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used.
- Allow flan to cool, then refrigerate until thoroughly chilled, at least 2 hours. Just before serving, warm base of pan by dipping it briefly in a pan of hot water. Invert onto a plate, and serve immediately.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 62 grams, TransFat 0 grams
BLOOD ORANGE FLAN
Winter is the time for citrus fruits - tangerines, clementines, grapefruit and oranges. The most exciting orange variety may well be the blood orange. Well known in the Mediterranean, blood oranges are now grown in California and Florida as well. The ruby red juice has great visual appeal. In this flan, the burnt sugar caramel helps balance their sweet, somewhat tropical flavor.
Provided by David Tanis
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the caramel layer: Have ready 6 four-ounce ramekins. Put sugar and 1/2 cup water in a wide saucepan over medium-high heat. Let mixture simmer without stirring until water has evaporated and sugar begins to brown, about 5 minutes. Shake pan and continue cooking until sugar is quite brown and beginning to burn. Off heat, carefully add 2 tablespoons blood orange juice. Stir with long-handled spoon to incorporate, then pour or spoon some of the caramel into bottom of each ramekin, dividing evenly. Caramel should set. (This can be done several hours ahead.)
- Make the custard: Warm the half-and-half over medium heat in a saucepan until hot but not boiling. Add lemon peel, orange peel, coriander seeds, cardamom pods and fennel seeds. Add sugar and vanilla extract and stir to dissolve. Turn off heat and let mixture steep for at least 15 minutes. Whisk in blood orange juice.
- Beat eggs in a mixing bowl. Temper the eggs by slowly whisking 1 cup of warm half-and-half mixture into the mixing bowl. Pour contents of mixing bowl back into the saucepan and combine with remaining half-and-half. Strain into a wide-mouth pitcher with spout.
- Heat oven to 350 degrees. Pour strained custard mixture into prepared ramekins, filling each to the top. Place ramekins in a roasting pan in a single layer and add hot water to the pan to reach halfway up sides of ramekins. Cover pan with foil and bake until custards have set, 30 to 45 minutes. To test custards, insert a paring knife. It should come out clean, and custard should not be wiggly. Remove from pan and cool to room temperature. Refrigerate ramekins, covered with plastic wrap, for at least 2 hours or overnight.
- Make the blood orange caramel sauce (if desired): Simmer sugar and 1/2 cup water in a wide saucepan over medium heat. When water has evaporated and sugar begins to brown, swirl pan until caramel is very dark, almost burned. Off heat, carefully add 1/2 cup blood orange juice and stir well to dissolve caramel. Pour sauce into a serving pitcher. Cover and leave at room temperature until you are ready to serve (or chill if you are leaving it overnight).
- Remove ramekins from refrigerator 15 minutes before serving. To serve, run a small knife around the inside edge of each ramekin to loosen custard. Invert ramekin over a shallow soup bowl or dessert plate. Carefully remove ramekin to reveal a custard topped with a caramel layer. Serve with blood orange caramel sauce, if desired.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 70 milligrams, Sugar 57 grams, TransFat 0 grams
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 (FLAN DE NARANJA)
A recipe I found on "About.com" while searching for Spanish recipes. Here is what was stated: Orange flan is a variation of the traditional Spanish flan, a vanilla custard topped with caramel sauce. This variation is lighter, but has an intense orange flavor that refreshes the palate as well as satisfying a sweet tooth. It is a simple custard recipe that can be made ahead of time and makes an elegant finish to any dinner or celebration, including Mother's Day.
Provided by diner524
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Gather Required Utensils/Equipment.
- 1 long-handled wooden spoon.
- 6 ramekins or one large baking dish.
- 1 large 9" x 13" baking dish (for water bath).
- 2 medium size mixing bowls.
- 1 heavy saucepan.
- 1 heavy skillet or saucepan.
- 1 strainer or sieve and cheesecloth.
- Put a saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice.
- With the wooden spoon, keep stirring sugar and juice mixture constantly in pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 15-20 minutes or so on medium to low heat.
- Remove from heat and quickly spoon caramelized sugar sauce into each of the 6 ramekins or large dish. (If you wait, sugar will cool and harden.) Set aside.
- 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" 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 the 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 water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water inches Bake uncovered in water bath at 325 degrees for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
- Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 5 minutes or so.
- Cool and Refrigerate.
- Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in refrigerator - at least 1 hour.
- When ready to serve, un-mold by running a knife around the inside edge of baking 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.
Nutrition Facts : Calories 316.9, Fat 13.3, SaturatedFat 7.1, Cholesterol 187.3, Sodium 139.2, Carbohydrate 43.2, Sugar 18.6, Protein 7.4
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 DE NARANJA: ORANGE-FLAVORED FLAN
Steps:
- In a heavy saucepan, mix together the sugar and water, bring it to boil at high heat. When it reaches a deep-golden brown color, after about 8 minutes, pour into 6 (8-ounce) ramekins. Let cool.
- In a medium sauce pan mix the whole milk, half-and-half, sugar, and orange zest. Bring to a boil, and then simmer for 3 minutes. Remove from the heat, cover with plastic wrap, and let it rest for 10 minutes at room temperature.
- In a medium-size bowl whisk the eggs. Return the milk mixture to a boil and then remove from heat. Slowly pour 1 cup of the hot milk mixture into the eggs, whisking briskly to temper the eggs. Then add the egg mixture to the milk mixture, mixing thoroughly. Strain the custard into a spouted measuring cup.
- Pour mixture into the ramekins with the caramel. Bake in a water bath, covered with foil, in a preheated 325 degree oven for 22 to 25 minutes. Let cool at room temperature.
- Remove the flan from the molds by gently loosening the sides with a small knife. Garnish with orange segments and mint leaves.
ALMOND-ORANGE FLAN FOR PASSOVER
There are few desserts as versatile as Spanish flan, which is egg custard gently baked in a water bath until it can just barely hold itself together. A variant of the French creme caramel, most Latin American countries embrace it as their own. Though many flan recipes start the same way - caramelizing a metal mold with sugar until it's pulled back from the brink of bitterness and ending with a precarious un-molding where it can still go all wrong - in between the possibilities are endless. Cheese, pumpkin, coconut, coffee, pineapple and even melon flans all have their adherents, not to mention the savory varieties. This almond-orange flan, made with almond milk and a strong dose of orange juice and zest, is a popular dairy-free option for Passover. As the custard bakes, the sliced almonds form a light bottom crust for added texture. Dense but smooth and brightened by the citrus flavor, it will be a welcome last bite.
Provided by Food Network
Categories dessert
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Pour 3/4 cups of sugar into round metal flan mold. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on an amber hue. Off heat, swirl the caramel so that the bottom and sides are lightly covered. The caramel will be very hot. Set aside to cool.
- Add the remaining 1/2 cup of sugar, almond milk, orange juice, sliced almonds, egg yolks, eggs, vanilla, salt, and zest to a blender and mix on lowest setting until blended.
- Carefully pour the custard into prepared mold and cover tightly with aluminum foil. Place the prepared mold in a larger roasting pan. Pour enough hot water into the pan so that it comes halfway up the sides of the mold. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean though it may still appear wobbly.
- Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight.
- To un-mold the flan, run a thin knife along the side of mold. Gently shake to loosen. Invert a large plate over the flan and quickly invert the mold in one motion. The flan will gently drop onto the plate and the caramel will flow out so allow extra space around the flan.
ORANGE-SCENTED FLAN
Provided by Molly O'Neill
Categories brunch, dessert
Time 2h30m
Yield Eight servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. To make the caramel, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the mixture turns a light amber color. Pour into an 8-cup souffle dish and set aside.
- To make the custard, place the milk and zest in a medium saucepan. Bring the milk to a boil over medium heat, cover, remove from heat and let stand 10 minutes. Meanwhile, in a large bowl, whisk together the eggs, yolks and sugar. Whisking constantly, pour the milk into the eggs. Add the salt and strain the custard into the souffle dish. Let stand 2 to 3 minutes and skim the foam from the top.
- Place the souffle dish in a deep baking pan and pour enough hot water in the pan to reach halfway up the sides of the dish. Bake until the flan is just set (it will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 1 1/2 hours. Remove from the oven and remove the souffle dish from the water. Let stand at least 30 minutes before serving or refrigerate, loosely covered, and serve chilled.
- To serve, run a small knife around the edge of the dish to loosen the flan. Turn out onto a rimmed serving dish. Slice into wedges and spoon caramel over each piece.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 94 milligrams, Sugar 34 grams, TransFat 0 grams
ORANGE-ALMOND FLAN
I adapted this from the New York Times. It's Kosher for passover if you keep a kosher kitchen as it doesn't have dairy. Very similar to a pineapple flan popular in the Caribbean that I'll have to post sometime. You can make this in 10 to 12 individual ramekins if you prefer.
Provided by MarielC
Categories Dessert
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a small heavy skillet (preferably non-stick) without stirring, heat 1 cup of the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into an 8-inch round flan mold, cake pan, or casserole dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
- In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water. Bring to a boil over medium heat, and boil for 4 minutes. Remove from heat and set aside to cool until lukewarm.
- Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl. Add orange zest, orange juice and ground almonds. Whisk in sugar syrup. Pour into caramel-lined mold, filling to just below rim. Cover mold tightly with foil.
- Place mold into a larger pan. Pour enough hot water into large pan to reach halfway up side of flan mold. Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used. Do not over bake.
- Allow flan to cool at room temperature, then refrigerate until thoroughly chilled, at least 2 hours. Just before serving, warm base of pan by dipping it briefly in a pan of hot water. Invert onto a plate, and serve immediately.
Nutrition Facts : Calories 471.9, Fat 13.9, SaturatedFat 2.9, Cholesterol 315.5, Sodium 47.2, Carbohydrate 81.1, Fiber 1.5, Sugar 77.8, Protein 9
ORANGE FLAN
Provided by Melissa Roberts
Categories Egg Dessert Passover Orange Kosher Kosher for Passover Engagement Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F with rack in middle.
- Bring water and 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Immediately pour caramel into baking dish and tilt to coat bottom (dish will be hot). Cool until hardened, 10 to 15 minutes.
- Whisk together remaining ingredients, including remaining 3/4 cup sugar (or blend in a blender). Pour custard over caramel.
- Bake in a water bath until custard is set 3 inches from edge but still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
- To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 30 minutes before serving.
FLAN DE NARANJA/ORANGE FLAN
My (among other students) biggest issue with making the flan is over cooking. Flan is suppose to be a custard. When you over cook it the batter will start to cross over to the texture of a cake, with air holes etc. When checking for doneness, Chef (my instructor), said the custard should jiggle like jello not wave like water. I over cooked my maybe by 10 minutes so I would suggest to start checking around the 20-30 minute mark. I would also suggest using Grand Mariner instead of OJ, yumm. Discloser: Chef is from West Texas, born and raised. He is married to a Mexican woman and says this recipe is not the best flan recipe out there. Again I am just sharing my recipes from culinary school and maybe one day when I find the perfect flan recipe I'll add it.
Provided by Commis_Chef
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees.
- Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat.
- Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides.
- Grind almonds in food processor.
- Add remaining sugar, zest, eggs. Process until smooth.
- Add cream and OJ, process to mix.
- Let the froth subside before pouring into cups.
- Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done.
- Set aside to cool before unmolding.
More about "orange flan food"
VANILLA-ORANGE FLAN RECIPE - JOSE GARCES | FOOD & WINE
From foodandwine.com
Reviews 1Total Time 2 hrs 30 minsServings 2
- 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.
RECIPE TUESDAY: ORANGE SCENTED FLAN – CULINARY THYMES
From culinarythymes.com
SPANISH ORANGE-ALMOND FLAN RECIPE- THE BOSSY KITCHEN
From thebossykitchen.com
WHAT IS FLAN? | ALLRECIPES
From allrecipes.com
ORANGE VANILLA FLAN - PATI JINICH
From patijinich.com
SPANISH ORANGE FLAN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
FLAN WITH CARAMEL AND ORANGE - ANDREW ZIMMERN
From andrewzimmern.com
ORANGE VANILLA FLAN RECIPE : SBS FOOD
From sbs.com.au
ORANGE FLAN RECIPE, FLAN FLAVORED WITH ORANGE ZEST
From kannammacooks.com
EASY ORANGE FLAN - BELL' ALIMENTO
From bellalimento.com
ORANGE CARDAMOM FLAN (GLUTEN-FREE, 7 INGREDIENTS)
From honeywhatscooking.com
VALENCIA ORANGE FLAN - COUNTRY LIVING
From countryliving.com
ORANGE FLAN - TEATIME MAGAZINE
From teatimemagazine.com
LET'S EAT TOGETHER | ORANGE FLAN | PUBLIX SUPER MARKETS
From letseattogether.com
ORANGE FLAN - CELINE'S RECIPES
From celinesrecipes.com
ORANGE FLAN WITH CARAMEL - THE GLOBE AND MAIL
From theglobeandmail.com
ORANGE FLAN - RECIPE | DELICIOUS AND SIMPLE DESSERT THAT YOU WILL …
From chewinghappiness.com
ORANGE FLAN RECIPE | FOOD
From food.amerikanki.com
MANDARIN ORANGE FLAN - RTE.IE
From rte.ie
ORANGE FLAN - SPANISH RECIPES
From fooddiez.com
ORANGE-CARAMEL FLAN | METRO
From metro.ca
34 FLAN RECIPES - FOOD.COM
From food.com
THE BEST ORANGE FLAN | FLAN DE NARANJA | CAMILA MADE
From camilamade.com
ORANGE VANILLA FLAN | TLN
From tln.ca
ORANGE FLAN – MARISOL COOKS
From marisolcooks.com
ORANGE AND ALMOND FLAN (FLAN DE NARANJA Y ALMENDRA) - THE …
From forward.com
ORANGE FLAN WITH RASPBERRY COULIS RECIPE - FOOD.COM
From food.com
RECIPE: BLOOD ORANGE FLAN | THE SEATTLE TIMES
From seattletimes.com
ORANGE FLAN : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
ORANGE FLAN WITH ANISE MAPLE CARAMEL RECIPE - RUNAMOK
From runamokmaple.com
ORANGE AND ALMOND FLAN - PATI JINICH
From patijinich.com
ORANGE, CHILLI & CINNAMON FLAN @ NOT QUITE NIGELLA
From notquitenigella.com
ORANGE FLAN RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.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