Tangerine Honey Flan With Grapefruit Segments Food

TANGERINE-HONEY FLAN WITH GRAPEFRUIT SEGMENTS

Tangerine-Honey Flan with Grapefruit Segments image

Provided by Allen Susser

Categories Milk/Cream Egg Dessert Bake Vegetarian Grapefruit Summer Chill Honey Tangerine Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

3/4 cup sugar, divided
1/4 cup water
2 large eggs
4 large egg yolks
1 tablespoon honey
1 teaspoon vanilla extract
Pinch of salt
3/4 cup heavy whipping cream
1/4 cup sweetened condensed milk
1/4 cup finely chopped tangerine peel (cut from 3 large tangerines with vegetable peeler)
1 cup fresh tangerine juice
2 pink grapefruits

Steps:

Position rack in center of oven and preheat to 350°F. Bring 1/2 cup sugar and 1/4 cup water to boil in heavy small saucepan over medium-low heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 7 minutes. Pour caramel syrup into 8-inch-diameter cake pan with 1 1/2-inch-high sides; quickly rotate pan so syrup covers bottom.
Whisk eggs, yolks, honey, vanilla, and salt in medium bowl to blend. Bring cream, condensed milk, and tangerine peel to simmer in medium saucepan. Slowly whisk hot cream mixture into egg mixture. Whisk in tangerine juice. Strain custard into caramel-lined pan. Place pan into 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cake pan.
Bake flan until set in center when cake pan is slightly moved, about 40 minutes. Remove from water; cool 30 minutes. Chill flan uncovered until very cold and firm, at least 6 hours. (Can be made 1 day ahead. Cover; keep chilled.)
Cut all peel and pith from each grapefruit. Working over medium bowl, cut between membranes, releasing segments. Chill until ready to use.
Cut around flan in pan. Place plate on top of pan and invert, releasing flan. Cut into wedges; serve with grapefruit.

27 WAYS TO COOK WITH GRAPEFRUIT

27 Ways to Cook With Grapefruit image

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 27

Ingredients

Grapefruit Green Smoothie
Pink Grapefruit Buttermilk Muffins
Grapefruit Yogurt Parfaits
Broiled Grapefruit with Honey and Banana
Citrus Pomegranate Fruit Salad
Grapefruit Avocado and Fennel Salad
Beet and Grapefruit Salad with Goat Cheese and Walnuts
Kale Citrus Salad
Grapefruit, Baby Arugula and Avocado Salad
Grapefruit Quinoa Salad
Citrus Molasses Glazed Ham
Grapefruit Sheet Pan Chicken
Ginger Grapefruit Salmon
Citrus Risotto
Chocolate Covered Grapefruit
Grapefruit Greek Yogurt Cake
Candied Grapefruit Peel
Grapefruit Sorbet
Ruby Red Grapefruit Bars
Grapefruit Thyme Popsicles
Mint Grapefruit Mimosa
Grapefruit Rosemary Lemonade
Paloma
Warm Grapefruit Tea
Grapefruit Soda
Grapefruit and Vanilla Mascarpone Toast
Ruby Red Grapefruit Cookies

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a grapefruit recipe in 30 minutes or less!

Nutrition Facts :

CITRUS ENDIVE AVOCADO SALAD

Citrus Endive Avocado Salad image

A colorful and refreshing salad featuring crisp endive leaves, juicy citrus, creamy avocado and crunchy almonds dressed with a honeyed vinaigrette.

Provided by Sylvie Shirazi

Categories Salads

Time 15m

Number Of Ingredients 12

Ingredients

1 teaspoon raw orange blossom honey (or any other fragrant honey, for vegan substitute the liquid sweeter of your choice)
2 Tablespoons/30ml freshly squeezed tangerine juice
1 Tablespoon/15ml white wine vinegar
1/4 cup/60ml extra virgin olive oil or avocado oil
1/4 teaspoon fine sea salt
freshly ground black pepper to taste
2 small ripe Hass avocados
1 large red grapefruit
2 medium tangerines (plus more for juice for the vinaigrette)
4 medium endives, trimmed, leaves separated
2 Tablespoons fresh mint leaves, finely chopped
¼ cup/28g roasted almonds, chopped

Steps:

Place the honey, tangerine juice, salt, and pepper in a small bowl . Slowly whisk in the oil until emulsified.
Cut the avocados in 1/2, removing the seed and carefully cut each half into thick slices in the shell. Carefully peel the shell and remove the slices.
Toss the avocado slices in the vinaigrette to prevent them from browning while you prepare the rest of the salad.
Using a sharp knife , peel the grapefruit and tangerines removing all the white pith, then cut into segments by cutting between the membranes to release the wedges or cut crosswise into rounds.
Arrange the avocado slices, endive leaves and citrus segments on a large platter. Spoon the remaining vinaigrette on top, sprinkling with the chopped mint, chopped almonds and additional salt and pepper to taste if desired.

Nutrition Facts : Calories 262 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 6 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 117 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

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Position rack in center of oven and preheat to 350°F. Bring 1/2 cup sugar and 1/4 cup water to boil in heavy small saucepan over medium-low heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 7 minutes. Pour caramel syrup into 8-inch-diameter cake pan with 1 1/2-inch-high sides; quickly rotate pan so syrup covers bottom.
Whisk eggs, yolks, honey, vanilla, and salt in medium bowl to blend. Bring cream, condensed milk, and tangerine peel to simmer in medium saucepan. Slowly whisk hot cream mixture into egg mixture. Whisk in tangerine juice. Strain custard into caramel-lined pan. Place pan into 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cake pan.
Bake flan until set in center when cake pan is slightly moved, about 40 minutes. Remove from water; cool 30 minutes. Chill flan uncovered until very cold and firm, at least 6 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
Cut all peel and pith from each grapefruit. Working over medium bowl, cut between membranes, releasing segments. Chill until ready to use.

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