Yield: 6 servings
|4 cups||Whole milk or 1 can evaporated milk and enough|
|\N \N||Whole milk to make 3-1/2 cups|
|1 teaspoon||To 2 ts fresh orange peel, orange part only|
In a small saucepan, combine 1 cup sugar and ½ cup water and bring to a boil, stirring to dissolve the sugar. Dip a brush in ice water and use to wash down any sugar crystals clinging to the pan. Let boil, undisturbed, until it caramelizes. As soon as the sugar syrup turns an amber color, stir and take off heat. Pour immediately into a 9x5 loaf pan or an 8 cup ring mold, tilting pan quickly to coat the bottom and sides with the caramel. Set aside while making the custard.
If using whole milk only, bring to a boil and simmer 12 to 15 minutes to reduce to 3-½ cups. If using a mixture of evaporated and whole milk, simply bring to a boil. Meanwhile, use the metal blade to process the sugar and orange peel until the peel is grated. Add eggs and vanilla to workbowl and pulse 3-4 times to "beat" the eggs. With the machine running, add 1 cup of the hot milk through the feed tube.
Stop the machine and whisk the egg-milk mixture into the remaining milk in the pan. Pour into the caramel lined pan or mold and place in a larger pan half-filled with water. Bake the flan for 1 hour and 15 minutes in a pre-heated 350 degree oven until a knife inserted off-center comes out clean and the custard is set.
Let cool, then chill at least 1-½ hours before unmolding. Unmold onto a deep serving platter allowing the caramelized sauce to run over the custard. Slice to serve and include some sauce in each serving. Serves 8-10.
VARIATION: You can add ¼ teaspoon cinnamon (or ½ teaspoon ground canela) to the custard with the vanilla. You can also sprinkle ½ cup thinly sliced almonds over the caramel in the mold, adding quickly before the syrup has hardened. Proceed with the recipe as above.
~ Stephanie -
P.S. I have always used the combination of Evaporated and whole milk, it turns out really wonderful.