Flan De Naranja Orange Custard 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-FLAVORED FLAN

Steps:

• In a heavy saucepan, mix together the sugar and water, bring it to boil at high heat. When it reaches a deep-golden brown color, after about 8 minutes, pour into 6 (8-ounce) ramekins. Let cool.
• In a medium sauce pan mix the whole milk, half-and-half, sugar, and orange zest. Bring to a boil, and then simmer for 3 minutes. Remove from the heat, cover with plastic wrap, and let it rest for 10 minutes at room temperature.
• In a medium-size bowl whisk the eggs. Return the milk mixture to a boil and then remove from heat. Slowly pour 1 cup of the hot milk mixture into the eggs, whisking briskly to temper the eggs. Then add the egg mixture to the milk mixture, mixing thoroughly. Strain the custard into a spouted measuring cup.
• Pour mixture into the ramekins with the caramel. Bake in a water bath, covered with foil, in a preheated 325 degree oven for 22 to 25 minutes. Let cool at room temperature.
• Remove the flan from the molds by gently loosening the sides with a small knife. Garnish with orange segments and mint leaves.

FLAN DE NARANJA (ORANGE CUSTARD)

Steps:

• Heat milk, over low heat, in a small saucepan on the back burner and keep warm until ready to use.
• In a bowl, whisk together egg yolks, sugar, and cornstarch; slowly whisk in a little of the hot milk to temper the eggs.
• Pour egg mixture into warm milk and stir constantly until thickened a bit (flan will thicken while it is chilling in the refrigerator).
• While the custard cools, peel oranges and divide them into sections: place into a serving bowl or mold; sprinkle oranges liberally with brown sugar (I stir and crush them a little to release some of the juice).
• Pour cooled custard over oranges; sprinkle with cinnamon.
• Chill, in the refrigerator at least 2 hours, loosen carefully from sides, invert onto a plate, and serve.

FLAN DE NARANJA/ORANGE FLAN

Steps:

• Preheat oven 350 degrees.
• Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat.
• Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides.
• Grind almonds in food processor.
• Add remaining sugar, zest, eggs. Process until smooth.
• Add cream and OJ, process to mix.
• Let the froth subside before pouring into cups.
• Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done.
• Set aside to cool before unmolding.

ORANGE FLAN (FLAN DE NARANJA)

Steps:

• Preheat oven to 350F degrees.
• Make a hot water bath for flan by setting a 9-inch pie pan (1-1/4 " deep) in a slightly larger pan. While holding pie pan down so it won't float, fill outer pan with just enough hot water to come up around pie pan. Remove pie pan and put outer pan with water in preheated oven.
• Place 3/4 cup of the sugar in a small heavy pan over medium heat. As sugar begins to melt, tip and swirl pan until sugar is completely melted and syrup is a clear, medium-amber color. Pour syrup into pie pan and, using hot pads to protect hands, tilt pan quickly to let syrup coat bottom and sides. Set on a wire rack; caramel will harden rapidly.
• In a large bowl or blender, combine remaining 1/4 cup sugar, orange juice, lemon juice, orange peel, and eggs; beat or whirl until well blended. Set caramel-lined pan in hot water bath in oven; pour in egg mixture. Bake, uncovered, for about 25 minutes or until the back of a spoon pushed gently into center forms a crevice about 3/8 inch deep.
• Remove pie pan from hot water and let cool slightly; then cover and refrigerate until cold. As flan cools, caramel liquefies.
• To unmold, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert, turning out custard with caramel on top. Garnish with orange slices.