Recipe courtesy of Cheryl Smith
Orange Flan
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- Level: Intermediate
- Total: 4 hr
- Prep: 20 min
- Inactive: 3 hr
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 129 mg
- Sodium
- 55 mg
- Level: Intermediate
- Total: 4 hr
- Prep: 20 min
- Inactive: 3 hr
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 129 mg
- Sodium
- 55 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
- Allow to cool to room temperature then refrigerate until cold, about 2 hours.
- Caramel:
- 3/4 cup sugar
- 1/4 cup water
- Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins.
- Yield: enough to coat 4 to 6 ramekins
