Orange-Canela Flan
Orange-Canela Flan
Caramel
1 tbsp water
1/2 cup granulated sugar
Preheat oven to 300 deg F
Lightly butter 6 (4 oz) ramekins or custard cups
Stir together the water & sugar in a heavy pot over medium-high heat
Using a pastry brush dipped in water, brush the sides of the pot just above the sugar about every 30 seconds to prevent crystals from forming
Cook the sugar until it is a rich dark color
As soon as this color is achieved, set the pot into a bowl of ice
Spoon the cooled caramel into the ramekins or custard cups
If the caramel becomes too thick or sets up completely, warm it over very low heat until it is pliable again
Pour about 2 tsps caramel into each cup & tilt them from side to side to coat the bottom
Reserve remaining caramel for garnish
Custard
2 cups milk
Small pinch of salt
3 (2-inch) sticks canela
1 orange
3 eggs
2 egg yolks
6 Tbsp granulated sugar
Peel the orange, leaving the peel as whole as possible, then remove the white pith
Combine milk, salt & canela in a saucepan
Bring milk to a strong simmer over medium-high heat, stir in the orange peel, & remove from the heat
Let the milk cool for 30 min
Combine eggs & egg yolks in a bowl & whisk in the sugar until the mixture is blended but not foamy
Strain milk into the eggs & sugar & whisk until blended
Pour the custard into the prepared cups
Place the cups in a baking pan & place in the oven
Add water to 1/3 to 1/2 of the way up the sides of the molds
Bake flans for 45 min to 1 hour, or until set
Leave a Comment