Recipe Archives->Desserts Pudding->Orange Flan

Orange-Almond Flan
Yield: 8 servings with large mold; 10 to 12 with smaller molds.

3 cups granulated sugar
8 large egg yolks
4 large eggs
1 tablespoon grated orange zest
3/4 cup freshly squeezed orange juice
3/4 cup whole blanched almonds, finely ground, or 1 cup finely ground almonds

Preheat oven to 350 degrees. In a medium saucepan, combine 1 cup
sugar with 1/4 cup water. Stir until completely dissolved. Place
pan over medium heat, stirring constantly, until syrup begins to
bubble. Stop stirring and allow pan to sit until syrup begins to
turn golden at edges, brushing down any sugar crystals with a brush
dipped in cold water. Occasionally rotate pan to mix syrup without
stirring it, then replace over heat. Continue doing this until syrup
is evenly golden brown. Pour caramel into an 8-inch round flan mold
or cake pan, or 10 to 12 3-inch fluted molds, tilting to spread
caramel evenly along bottom. Set aside. 

In a medium saucepan, mix together remaining 2 cups sugar with 1
cup water. Bring to a boil over medium heat, and boil for 4 minutes.
Remove from heat and set aside to cool until lukewarm. Whisk together
yolks and whole eggs until blended, then pour through a fine mesh
strainer into a bowl.  Add orange zest, orange juice and ground
almonds. Whisk in sugar syrup. Pour into caramel-lined mold or
molds, filling to just below rim. Cover mold or molds tightly with
foil. Place mold or molds into a larger pan. Pour enough hot water
into large pan to reach halfway up side of flan mold.  

Bake until a knife inserted halfway into flan comes out clean, 30
minutes to 1 hour, depending on type of pan and oven used. Allow
flan to cool, then refrigerate until thoroughly chilled, at least
2 hours. Just before serving, warm base of pan by dipping it briefly
in a pan of hot water.  Invert onto a plate, and serve immediately.

Printable version: orange-flan.txt.