|1¼ cup||Granulated sugar|
|1 cup||Heavy or whipping cream|
|1 tablespoon||Vanilla extract|
|3 tablespoons||Orange juice|
PREHEAT OVEN TO 350F. Warm a 1-quart souffle dish by placing it in oven 5 to 6 minutes. Meanwhile, heat ½ cup granulated sugar in a saucepan over high heat until it begins to melt. Cook, stirring constantly with a wooden spoon, until sugar liquefies. Reduce heat and cook, stirring constantly, until deep golden. Remove from heat.
Pour caramel into warmed souffle dish, turning dish to coat bottom and sides. Invert dish onto lightly buttered aluminum foil. Cool.
Heat the milk, cream and vanilla until hot; do not boil. Remove from heat. Beat the eggs and the egg yolks in a large bowl until light colored. Whisk in the remaining ¾ cup sugar and beat until light and lemon-colored. Stir in the orange juice. Slowly whisk in warm milk mixture. Pour custard into prepared dish. Place dish in a roasting pan and pour boiling water into pan to come halfway up the sides of dish. Bake until a knife inserted in center comes out fairly clean, about 1 hour. Do not let water boil. Cool on a wire rack; refrigerate, covered, overnight. To unmold flan: Heat 1-inch water in a large skillet to boiling; turn off heat. Dip a knife in water and run around edge of flan. Dip bottom of souffle dish into water for a few seconds. Place a serving dish over top and invert onto dish. To double recipe, make it twice. For individual custard cups, increase sugar for caramel to 1 cup.
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
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