Citrus Flan Recipes

FLAN DE NARANJA (ORANGE FLAN)

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
• Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
• Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
• Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
• Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

FLAN DE NARANJA: ORANGE FLAN

Steps:

• Gather the ingredients.
• Put a heavy saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice.
• With a long-handled wooden spoon, keep stirring sugar and juice mixture constantly in the pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 3 to 5 minutes or so on medium-to-low heat.
• Remove from heat and quickly spoon caramelized sugar sauce into 6 ramekins or a large baking dish. (If you wait, sugar will cool and harden.) Set aside.
• Gather the ingredients.
• Grate peel of half of a large orange and half of a lemon into a mixing bowl.
• Pour about 1/2 inch of warm water into a 9 x 13-inch baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary to cover 3/4 or the height of the dish.
• Add 1/2 cup orange juice, the half-and-half, and citrus zest to a heavy-bottomed saucepan and stir. Scald 2 cups of half-and-half in the saucepan and remove from heat. Keep a close eye on the pan, so the cream does not boil over.
• Meanwhile in a medium mixing bowl , beat slightly 3 eggs.
• Mix in 1/4 cup sugar.
• Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved.
• Pour the mixture slowly into another mixing bowl, straining it using cheesecloth to line the strainer. This should catch all the citrus zest. Discard cheesecloth.
• Ladle mixture into ramekins.
• Place each of the ramekins in the baking dish with water. If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in.
• Bake uncovered in a water bath at 325 F for 50 to 60 minutes, or until a knife comes out clean when inserted halfway between center and the edge of dish.
• Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in the refrigerator-at least 1 hour.
• When ready to serve, unmold the flan by running a knife around the inside edge of the dish.
• Place a small dessert plate on the top of the ramekin.
• With one hand under the ramekin and the other on top of the place, turn over.
• Tap the ramekin and the flan should drop onto the plate. If it does not, carefully "prod" the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate and the sauce will surround it.
• Garnish with orange peel or a slice of orange, if desired.
• Serve and enjoy!

RICH ORANGE FLAN

Steps:

• Heat oven to 325°F. Spread sugar evenly over bottom of heavy skillet. Cook over medium heat, stirring constantly, until sugar melts and turns light caramel color. Add 3 tablespoons boiling water, stirring until sugar is dissolved. Pour into ungreased quiche dish or 10-inch glass deep-dish pie pan or 8-inch (2-quart) square baking dish . Tilt to evenly cover bottom; set aside.
• In medium bowl, beat remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until thoroughly blended. Pour over caramelized sugar. Place baking dish in large pan (broiler pan). Pour 1 inch hot water into broiler pan.
• Bake 40 to 45 minutes or until mixture is almost set and knife inserted in center comes out clean. Cool 1 hour; refrigerate 1 hour. Run knife around outside edge to loosen; turn upside down onto 12-inch round serving plate with raised sides to hold liquid. Garnish with spun sugar.

HONEY FLAN WITH CITRUS AND KIWIFRUIT

Steps:

• Preheat oven to 325 degrees. Combine 1/4 cup honey, sugar, and 1/4 cup water in a medium saucepan. Place over medium heat and cook, stirring constantly, until sugar dissolves (if bubbles appear at edges of pan before sugar dissolves, reduce heat to low). Increase heat to high and bring to a boil, then reduce heat to medium and cook, undisturbed, until mixture darkens and registers 300 degrees (hard-crack stage) on a candy thermometer, about 5 minutes. Pour into an 8-inch round cake pan, tilting pan as necessary to ensure mixture evenly coats bottom. Let stand until cool and hardened, about 15 minutes.
• Gently whisk eggs in a large bowl. Add milk, cream, vanilla, salt, and remaining 1/4 cup honey. Gently whisk to combine and dissolve honey. Firmly tap bowl on a work surface to release any air bubbles; skim any foam from surface of mixture. Place cake pan in the center of a roasting pan, then pour egg mixture into cake pan. Transfer to oven; pour enough boiling water into roasting pan to come two-thirds up sides of cake pan. Cook until custard is set but still wobbly in center, 50 to 55 minutes. Let cool in water bath 10 minutes, then carefully transfer cake pan to a wire rack and let cool completely.
• Run a knife around edges of pan to loosen sides of flan. Invert onto a large rimmed plate or serving dish. Transfer to refrigerator until cold, at least 2 hours or, loosely covered, up to 2 days. Top with fruits and serve, cut into wedges.