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Name: Flan De Naranjas (Orange Flan)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 c Sugar; pn Of salt; 2 c Light cream or half-and-half; 1 tb Finely grated orange peel; 1/2 ts Vanilla extract; cn Mandarin orange sections,; 1 Preheat the oven to 350; 6 lg Eggs; 1/4 c Fresh orange juice; For garnish

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INGREDIENTS

1 c Sugar
pn Of salt
2 c Light cream or half-and-half
1 tb Finely grated orange peel
1/2 ts Vanilla extract
cn Mandarin orange sections,
1 Preheat the oven to 350
6 lg Eggs
1/4 c Fresh orange juice
For garnish

INSTRUCTIONS

medium heat, cook 1/2 cup of the sugar, stirring frequently after it begins to bubble, until golden brown, 6 to 8 minutes. Be careful that it does not burn. Remove from the heat, divide the syrup among 6 to 8 custard cups (depending upon their size), or pour into a 2-quart ovenproof mold, and swirl to coat the bottom. 2. In a small, heavy saucepan over medium heat, combine the cream, the remaining sugar, and vanilla, heat until bubbles begin to form around the sides, and remove from the heat. In a mixing bowl, combine the eggs, orange juice, peel, and salt, and whisk until smooth and light. Add the cream mixture and mix well. 3. Strain the mixture through a fine sieve into the caramelized custard cups or mold, place in a large pan, and fill the outer pan with lukewarm water two thirds the height of the cups or mold. 4. Bake 1 hour for a large mold or slightly less for custard cups, or until a cake tester inserted in the flan comes out clean, then remove from the water bath, cool to room temperature, cover, and refrigerate. 5. To unmold, run a knife along the edge of the mold and invert it onto a serving platter. Spoon the caramel over the flan and serve at once, garnished with the oranges. Makes 6 to 8 servings FLAN DE NARANJAS Orange Flan File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Flan De Naranjas (Orange Flan)

1 c Sugar
 pn Of salt
2 c Light cream or half-and-half
1 tb Finely grated orange peel
1/2 ts Vanilla extract
 cn Mandarin orange sections,
1 Preheat the oven to 350
6 lg Eggs
1/4 c Fresh orange juice
 For garnish

medium heat, cook 1/2 cup of the sugar, stirring frequently after it begins  to bubble, until golden brown, 6 to 8 minutes. Be careful that it does not  burn. Remove from the heat, divide the syrup among 6 to 8 custard cups  (depending upon their size), or pour into a 2-quart ovenproof mold, and  swirl to coat the bottom. 2. In a small, heavy saucepan over medium heat,  combine the cream, the remaining sugar, and vanilla, heat until bubbles  begin to form around the sides, and remove from the heat. In a mixing bowl,  combine the eggs, orange juice, peel, and salt, and whisk until smooth and  light. Add the cream mixture and mix well. 3. Strain the mixture through a  fine sieve into the caramelized custard cups or mold, place in a large pan,  and fill the outer pan with lukewarm water two thirds the height of the  cups or mold. 4. Bake 1 hour for a large mold or slightly less for custard  cups, or until a cake tester inserted in the flan comes out clean, then  remove from the water bath, cool to room temperature, cover, and  refrigerate. 5. To unmold, run a knife along the edge of the mold and  invert it onto a serving platter. Spoon the caramel over the flan and serve  at once, garnished with the oranges. Makes 6 to 8 servings FLAN DE NARANJAS  Orange Flan    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (434g)
Recipe Makes: 6 Servings

Calories: 903
Calories from Fat: 363 (40%)

Amt Per Serving		% DV

	Total Fat 40.3g	54 %
	Saturated Fat 17.4g	87 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 4g
Cholesterol 1110.3mg		342 %
Sodium 382.1mg		13 %
Potassium 442mg		12 %
Total Carbohydrate 105.2g		31 %
	Dietary Fiber 0g	0 %
	Sugars, other 105.2g
Protein 33.6g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 903

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