*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, May 18, 2024 6:18 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Deserts » Flan
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Flan recipe to your favorite Save to favorite   Discuss Flan recipe Write a comment   Print Flan recipe Print this recipe   Email Flan recipe to friend Email this recipe
  Flan
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 217
Ingredients:
1 1/4 cup Granulated sugar
1 1/2 cup Milk
1 cup Heavy or whipping cream
1 tbsp Vanilla extract
3 Eggs
3 Egg yolks
3 tbsp Orange juice
Instructions:
PREHEAT OVEN TO 350F. Warm a 1-quart souffle dish by placing it in
oven 5 to 6 minutes. Meanwhile, heat 1/2 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 3/4 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.
Rate this recipe:  
Featured Recipe
» Chicken Monterey
Category: Main Course
Hits: 195
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com