Rich, smooth orange-flavored flan witha luscious lemon-scented caramel sauce.
Recipe: Orange-Caramel Flan
1 tablespoon lemon juice1/4 cup water3 cups granulated sugar – divided use1 pound cream cheese, softened3/4 teaspoon vanilla extract4 tablespoons honey8 large eggs1 quart Florida Orange JuiceFresh berries, as needed4 cups Florida Orange SectionsToasted sliced almonds, as needed
In a saucepan, combine the lemon juice,water and 2 cups of sugar, bring to a boil and simmer until theliquid becomes a very pale amber color. Remove the pan from theheat and distribute the caramel evenly among 12 (7-ounce) ramekins(2 tablespoons in each); allow to harden at room temperature.
To prepare the custard, cream the cheese,add the vanilla, honey and remaining sugar; blend. Add the eggsone at a time, blend and then incorporate the Florida OrangeJuice slowly (to prevent lumps from forming). Distribute thecustard equally among the 12 ramekins (5-ounces of liquid ineach). Place all into a bain marie(s) with 1/2-inch of hot waterand bake at 325°F (160°F) for one hour and 10 minutes(until a knife inserted in the center of the custard comes outclean).
Remove the ramekins from the oven andcool on a rack. When room temperature, place in refrigerator.Chill until firm.
To serve, run a knife along the insideedge of the ramekin, invert plate over the ramekin, invert boththe plate and ramekin and remove the ramekin. Garnish each flanwith fresh berries, toasted almonds and 1/3 cup of Florida OrangeSections.
Makes 12 servings.
Recipe provided courtesy of The FloridaDepartment of Citrus.
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