Ingredients with Measurements:
- 1 cup sugar
- 1/4 cup water
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Large roasting pan
- Blender or food processor
- Fine mesh strainer
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a small saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color, about 10-12 minutes.
3. Pour the caramel into the bottom of a 9-inch round cake pan, tilting the pan to coat the bottom evenly. Set aside.
4. In a blender or food processor, combine 4 large eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, 1/2 cup of fresh orange juice, 1 tablespoon of orange zest, and 1 teaspoon of vanilla extract. Blend until smooth.
5. Strain the mixture through a fine mesh strainer into the prepared cake pan.
6. Place the cake pan in a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the cake pan.
7. Bake for 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
8. Remove the cake pan from the roasting pan and let it cool to room temperature.
9. Cover the cake pan with plastic wrap and refrigerate for at least 2 hours, or overnight.
10. To serve, run a knife around the edge of the flan to loosen it from the pan. Invert the pan onto a serving platter, allowing the caramel to drizzle over the top.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Total time: 2 hours 20 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 315
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 116mg
Sodium: 126mg
Total Carbohydrates: 52g
Dietary Fiber: 0g
Sugar: 51g
Protein: 8g
Substitutions for ingredients:
- You can use any type of citrus juice or zest in place of the orange juice and zest.
- You can use regular milk instead of evaporated milk.
Variations:
- You can add a tablespoon of Grand Marnier or other orange liqueur to the flan mixture.
- You can sprinkle chopped nuts or shredded coconut on top of the caramel before pouring in the flan mixture.
Tips and Tricks:
- Be careful when making the caramel, as it can get very hot and sticky.
- Make sure to strain the flan mixture to remove any lumps or bits of zest.
- To prevent the flan from cracking, let it cool to room temperature before refrigerating.
Storage Instructions:
Store leftover flan in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the flan, place it in a warm water bath for a few minutes until it comes to room temperature.
Presentation Ideas:
Serve the flan on a decorative platter and garnish with fresh orange slices or mint leaves.
Garnishes:
Fresh orange slices, mint leaves, chopped nuts, or shredded coconut.
Pairings:
Serve the flan with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a light green salad.
Troubleshooting Advice:
- If the flan doesn't set, bake it for an additional 10-15 minutes.
- If the caramel hardens too much, you can place the cake pan in a warm water bath to soften it.
Food Safety Advice:
Make sure to cook the flan to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Flan is a traditional dessert in many Latin American and Spanish cultures. It is believed to have originated in ancient Rome and was later introduced to Spain by the Moors.
Flavor Profiles:
The orange flan has a sweet and creamy texture with a hint of citrus flavor.
Serving Suggestions:
Serve the flan chilled or at room temperature for best results.
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Taste: Citrusy, Sweet, Creamy, Caramelized, Tangy