Yield: 10 servings
|4 \N||Egg yolks|
|14 ounces||Sweetened condensed milk|
|¾ cup||Half and half|
|¾ cup||Sifted cake flour|
|1 teaspoon||Baking powder|
|2 \N||Egg yolks|
|1 teaspoon||Grated orange peel|
|¼ cup||Grand Marnier|
|\N \N||Cake batter|
|\N \N||Fresh fruit in season|
|1 tablespoon||Grand Marnier|
|3 tablespoons||Orange juice|
|3 \N||Egg whites|
|¼ teaspoon||Cream of tartar|
|1 tablespoon||Dark rum|
Caramalize ½ cup sugar in heavy skillet or saucepan. Quickly pour into 3-quart oval shaped baking dish, covering bottom evenly. In bowl, beat together egg yolks, eggs, remaining ½ cup sugar, condensed milk, half and half, orange peel and 1 tablespoon Grand Marnier. Turn into caramel-lined dish.
Prepare Cake Batter. Gently spoon over flan mixture. Place dish in larger pan and pour in hot (not boiling) water to come half-way up sides of baking dish. Bake at 325F for 1 hour or until cake is done.
Cool on rack. Spoon over remaining 3 tablespoons liqueur. Chill, Covered, until ready to serve. Invert onto serving platter and garnish with berries, oranges or other fresh fruit.
Makes 10 to 12 servings.
Sift together flour, ¼ cup sugar, baking powder and salt in small bowl. Make well in center and add yolks, oil, liqueur and orange juice. Stir until blended, starting from center.
Beat egg whites with cream of tartar until foamy. Gradually add remaining ¼ cup sugar and beat until stiff, but not dry. Gently fold batter into whites.
Blend reserved pineapple syrup, sugar, cornstarch and rum in small saucepan. Heat to boiling until thickened and clear. Stir in butter. Cool for 5 minutes.
Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Sept. 17 1991