Yield: 6 Servings
|4 cups||Light cream or half and half|
|¼ cup||Fresh or frozen orange juice (not concentrate)|
|1 cup||Plus 3 tbsps sugar|
|1 teaspoon||Grated orange rind|
|2 cups||Toasted almond slices|
Makes 6 servings
Heat oven to 325 degrees.
Scald cream or half and half in heavy saucepan. Cook over medium heat until liquid is reduced by one quarter, to 3 cups. Stir in vanilla and set aside.
Beat eggs and yolks in large bowl with orange juice, 2 tbsps sugar and orange rind. Gradually pour in hot cream while whisking vigorously.
Dissolve remaining sugar in water. Heat in heavy skillet until syrup is golden brown.
Pour caramel syrup into six custard cups, tipping and turning cups until insides are evenly coated. Let caramel sit until set.
Pour egg mixture into cups over caramel syrup. Place cups in large pan of hot water. Bake 25 minutes, or until a knife inserted in the center comes out clean. Cool completely.
Unmold flans onto individual dessert plates so that caramel side is on top. Sprinkle with almond slices and serve.
Posted by: Bill McGimpsey