Orange Flan
Recipe by
Chef John Folse. Visit the Chef John
Folse & Company website for recipes as well as the chef's own line
of professionally prepared foods.
Read more about "flan" including history.
Stainless steel flan pan, with lid,
7". Available at
Gourmetsleuth.com
Serves: 6
I N G R E D I E N T S
3 cups whole milk
1 cup half-and-half
1 tbsp grated orange zest
2 1/4 cups sugar
1/4 cup water
6 eggs
2 egg yolks
2 tablespoons pure vanilla extract
pinch of salt
pinch of cinnamon
pinch of nutmeg
I
N S T R U C T I O N S
Preheat oven to 300 degrees F.
In a small saucepan, boil 1¼ cup sugar and water, washing down sides
until sugar melts and turns golden brown or a dark honey color. Remove
from heat and pour into a 9-inch flan mold, tilting to cover bottom with
caramelized sugar. In a stainless steel bowl, beat eggs, yolks,
remaining sugar, vanilla extract, salt, cinnamon and nutmeg. In a
saucepan over medium heat, heat milk, half-and-half and orange zest
until steaming. Add to egg mixture, stirring constantly. Strain through
a sieve into flan mold. Place flan mold in a baking pan. Pour warm water
about halfway up side of mold.
Bake 40–45 minutes or until cooked, but still wobbly. Allow to cool.
Unmold
To unmold flan, run a paring knife around edge of flan to loosen it.
Place a platter on top and flip mold over onto platter.
This recipe will also fill 12–14 (4-ounce) ramekins. Pour a small amount
of caramelized sugar to coat each ramekin |
