Orange And Canela Flan

Orange And Canela Flan
Orange And Canela Flan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR THE CARAMEL:

  • 1

    tablespoon water

  • 1/2

    cup sugar

  • FOR THE CUSTARD:

  • 2

    cups milk

  • A small pinch of salt

  • 3

    two-inch canela sticks (or 1 1/2 sticks cinnamon)

  • Peel of 1 orange left as whole as

  • possible with the white pith removed

  • 3

    eggs

  • 2

    egg yolks

  • 6

    tablespoons sugar

Directions

Preheat the oven to 300 degrees. Lightly butter six 4-ounce ramekins or custard cups. To make the caramel, stir together the water and 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 every minute or so to prevent crystals from forming. Cook the sugar until a rich dark color is achieved. Since the caramel will continue to cook once it has been removed from the heat, it should be "shocked" to prevent it from becoming too dark and bitter. This is best done by setting the pot into a bowl of ice. Be very careful not to get ice or water inside the pot, as a boil-over could result. Spoon the cooled caramel into the mold or molds. If the caramel becomes too thick or sets up completely, warm it over very low heat until it is pliable again. Pour about 2 teaspoons caramel into each mold and tilt them from side to side to coat the bottom. Reserve the remaining caramel for garnish. For the custard, combine the milk, salt, and canela in a medium saucepan. Bring the milk to a strong simmer over medium-high heat, stir in the orange peel, and remove from the heat. Let the milk cool for 30 minutes. Combine the eggs and egg yolks in a medium bowl and whisk in the sugar until the mixture is blended but not foamy. Strain the milk into the eggs and sugar and whisk until blended. Pour the custard into the prepared molds. Place the molds in a baking pan and place in the oven. Add water to 1/3 to 1/2 of the way up the sides of the molds. Bake the flans for 45 minutes to 1 hour, or until set. Remove the flans carefully from the water bath and allow them to cool to room temperature. Cover tightly and refrigerate them at least 4 hours or up to overnight. When ready to serve, loosen the flans from the edges of the mold with your fingertips or a sharp knife pressed firmly against the edges of the pan. Unmold individual flans directly onto their serving plates. If making one large flan, put the serving plate on top of the mold and invert them both in tandem. Lift the mold off carefully. If desired, rewarm the remaining caramel with a few drops of water and drizzle around the flans. This recipe yields 6 flans.

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