c.1997, M.S. Milliken & S. Feniger, all rights reserved
- 16 to 20 servings
- 1 1/2 cups sugar
- 2 cans condensed milk
- Equal amount fresh milk (pour into empty condensed milk can to measure)
- 8 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 tablespoon Amaretto or almond liqueur
- 6 to 8 oranges, peeled and cut into sections
- 3 to 4 pints strawberries, stems left on, if desired
Preheat the oven to 325 degrees.
To make the caramel, heat the sugar in a medium sized skillet over medium heat. When the sugar begins to melt, reduce the heat to low and continue cooking until the sugar has melted and browned. Spoon or pour the caramel over the bottom of a 3 quart oval baking dish and tilt the dish so that caramel spreads evenly around the sides. The caramel hardens as it cools, so work quickly. In a bowl whip the eggs gently until smooth and then add the condensed milk, fresh milk, vanilla, almond extract, salt and Amaretto, and whisk until smooth. Strain the mixture through a sieve in the caramel-coated baking dish. Set the mold in a larger pan of warm water. The water must reach half the depth of the mold. Cover the flan loosely with foil to prevent it from overbrowning.
Bake for 1 1/2 hours until the center feels just firm when pressed. Remove from the water bath and allow to cool. Chill in the refrigerator until serving.
Unmold by placing a large decorative platter over the mold, and using both hands, flip the mold over onto the platter. Remove the mold and decorate the flan with orange sections and strawberries.