food for thought

by michelle

flan de naranja

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This cake-sized flan (or creme caramel) is flavoured with oranges, cinnamon and vanilla.

Choose an oven dish with a 10-cup capacity and a flat bottom for the flan. To make the caramel, place 1½ cups of sugar and 3 tablespoons of water in a saucepan over medium heat. Stir until the sugar is dissolved then continue to cook without stirring until you achieve the desired colour. Remove from the heat and immediately pour into the bottom of the flan dish. Allow to cool. Preheat the oven to 150C ( 300F ). Peel 3 oranges with a vegetable peeler and place the peel into a saucepan with 8 cups of milk and 2 cinnamon sticks. Heat until nearly boiling then remove from the heat. Strain into a jug adding ½ a teaspoon of vanilla essence. Next beat 6 eggs plus 2 egg yolks until well blended then gradually add 2 cups of sugar. Continue to beat until thick and a pale yellow colour. Pour in the hot milk very slowly while stirring constantly. Now take the oranges and remove the rest of the pith and membranes cutting down each side of each segment and removing just the flesh. Place the segments on the caramel in the flan dish then carefully pour the milk and egg mixture over them. Put the dish into a larger baking dish on the middle shelf of the oven and pour in enough boiling water to come half-way up the sides. Bake for 1½ hours or until a knife in the centre tests clean. Cool and refrigerate until thoroughly chilled. To serve, run a sharp knife around the sides of the flan. Dip the bottom of the dish briefly in some hot water. Place a cold serving plate over the top and quickly turn it over, knocking it on the table if necessary. Pour the rest of the caramel over the top of the flan.


Written by michelle picker

January 26, 2012 at 10:00 am

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