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!
Nutrition Facts : Calories 298 kcal, Carbohydrate 48 g, Cholesterol 121 mg, Fiber 4 g, Protein 7 g, SaturatedFat 7 g, Sodium 88 mg, Sugar 37 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g
ORANGE FLAN (FLAN DE NARANJA)
A recipe I found on "About.com" while searching for Spanish recipes. Here is what was stated: Orange flan is a variation of the traditional Spanish flan, a vanilla custard topped with caramel sauce. This variation is lighter, but has an intense orange flavor that refreshes the palate as well as satisfying a sweet tooth. It is a simple custard recipe that can be made ahead of time and makes an elegant finish to any dinner or celebration, including Mother's Day.
Provided by diner524
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Gather Required Utensils/Equipment.
- 1 long-handled wooden spoon.
- 6 ramekins or one large baking dish.
- 1 large 9" x 13" baking dish (for water bath).
- 2 medium size mixing bowls.
- 1 heavy saucepan.
- 1 heavy skillet or saucepan.
- 1 strainer or sieve and cheesecloth.
- Put a saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice.
- With the wooden spoon, keep stirring sugar and juice mixture constantly in pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 15-20 minutes or so on medium to low heat.
- Remove from heat and quickly spoon caramelized sugar sauce into each of the 6 ramekins or large dish. (If you wait, sugar will cool and harden.) Set aside.
- 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" 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 the 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 water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water inches Bake uncovered in water bath at 325 degrees for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
- Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 5 minutes or so.
- Cool and Refrigerate.
- Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in refrigerator - at least 1 hour.
- When ready to serve, un-mold by running a knife around the inside edge of baking 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.
Nutrition Facts : Calories 316.9, Fat 13.3, SaturatedFat 7.1, Cholesterol 187.3, Sodium 139.2, Carbohydrate 43.2, Sugar 18.6, Protein 7.4
FLAN DE NARANJA (ORANGE FLAN)
This Mexican flan had a lovely orange flavor. It is easy to make and always enjoyed by my friends and family!
Provided by AnaMaría
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 39.1 g, Cholesterol 159 mg, Fat 10.8 g, Protein 9 g, SaturatedFat 6 g, Sodium 119.8 mg, Sugar 38.6 g
ORANGE FLAN
Steps:
- Preheat oven to 350 degrees F.
- In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
- Allow to cool to room temperature then refrigerate until cold, about 2 hours.
- Caramel:
- 3/4 cup sugar
- 1/4 cup water
- Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins.
- Yield: enough to coat 4 to 6 ramekins
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)
From "Flavors of Paraguay, A Cookbook, 101 Authentic Paraguayan Recipes" written and edited by Lynn Van Houten.
Provided by threeovens
Categories Dessert
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
More about "flan de naranja orange flavored flan recipes"
SPANISH ORANGE CUSTARD - FLAN DE NARANJA RECIPE
From spainonafork.com
FLAVORED SPANISH FLANS: NEW TWISTS ON A CLASSIC DESSERT
From thespruceeats.com
ORANGE FLAN RECIPE, FLAN FLAVORED WITH ORANGE ZEST
From recipegoulash.cc
FLAN DE NARANJA RECIPE | EPICURIOUS
From epicurious.com
FLAN DE NARANJA ORANGE CUSTARD RECIPES - DAMNDELICIOU.COM
From damndeliciou.com
BRAZILIAN ORANGE-FLAVORED FLAN: PUDIM DE LARANJA - PLAIN.RECIPES
From plain.recipes
BRAZILIAN ORANGE-FLAVORED FLAN: PUDIM DE LARANJA - COOKING CHANNEL
From cookingchanneltv.com
FLAN DE NARANJA {ORANGE FLAN} - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
FLAN DE NARANJA: ORANGE FLAN DESSERT RECIPE - EASY RECIPES
From recipegoulash.cc
FLAN DE NARANJA ORANGE FLAVORED FLAN RECIPES
From tfrecipes.com
THE BEST ORANGE FLAN | FLAN DE NARANJA | CAMILA MADE
From camilamade.com
FLAN DE NARANJA ORANGE FLAVORED FLAN FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
FLAN DE NARANJA: ORANGE-FLAVORED FLAN – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love