Flan de Naranja, or Orange Flan
Ingredients
3 1/2 oz (1/2 cup) Granulated Sugar
1/2 oz (15 ml, or1 tbsp) Water
Pinch Cayenne Pepper
2 oz (or 1/2 cup) Blanched Almonds
1 3/4 oz (1/4 cup) Sugar
4 Eggs
2 oz (1/4 cup or 60 ml) Heavy Cream
6 oz (3/4 cup or 160 ml) Orange Juice
Procedures
1. Preheat oven to 350 F
2. Make caramel by melting 3 1/2 oz sugar, water, lemon juice, & cayenne pepper over low heat & cook for 8 to 10 minutes, without stirring. Gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When sugar reaches an uniform golden brown (light amber) color, immediately remove from heat.
3. Pour caramel into 4 individual custard cups; tip the molds side to side until there is an even coating of caramel over the bottom & half way up. Set aside.
4. Grind the almonds in a food processor.
5. Add the remaining sugar, orange zest, & the eggs. Process until smooth.
6. Add cream & orange juice, process to mix.
7. Let the froth suuside before pouring into custard cup.
8.Bake in a water bath, covered, until the flan is set.
9. Set aside to cool before unmolding.
Source:
Michael F. Nenes, CEC, CCE, "Flan de Naranja," International Cuisine (2009): 25, Education Management Corporation, Nov 26, 2014
This is the recipe, which I used from the culinary school. When I used it in school, the result was excellent. I thought I'd use it again for Thanksgiving dessert. The caramel sugar did not work out very well. The sugar crystallized on my first attempt. The second time did not caramelize very well and almost crystallized. Then I gave up and used the second batch. The process of making the custard was ok. After I baked them, the custards had bubbles in them and resulted crumbly surface. The taste and the texture were bad. Using the orange juice to crystallize the sugar was not a good choice. And the lemons came in bags in fall-winter. Having the "normal" size food processor would help to blend the custard ingredients better and let it sit for a minute or two, rather than spotty flavors and bad texture.
3 1/2 oz (1/2 cup) Granulated Sugar
1/2 oz (15 ml, or1 tbsp) Water
Pinch Cayenne Pepper
2 oz (or 1/2 cup) Blanched Almonds
1 3/4 oz (1/4 cup) Sugar
4 Eggs
2 oz (1/4 cup or 60 ml) Heavy Cream
6 oz (3/4 cup or 160 ml) Orange Juice
Procedures
1. Preheat oven to 350 F
2. Make caramel by melting 3 1/2 oz sugar, water, lemon juice, & cayenne pepper over low heat & cook for 8 to 10 minutes, without stirring. Gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When sugar reaches an uniform golden brown (light amber) color, immediately remove from heat.
3. Pour caramel into 4 individual custard cups; tip the molds side to side until there is an even coating of caramel over the bottom & half way up. Set aside.
4. Grind the almonds in a food processor.
5. Add the remaining sugar, orange zest, & the eggs. Process until smooth.
6. Add cream & orange juice, process to mix.
7. Let the froth suuside before pouring into custard cup.
8.Bake in a water bath, covered, until the flan is set.
9. Set aside to cool before unmolding.
Source:
Michael F. Nenes, CEC, CCE, "Flan de Naranja," International Cuisine (2009): 25, Education Management Corporation, Nov 26, 2014
This is the recipe, which I used from the culinary school. When I used it in school, the result was excellent. I thought I'd use it again for Thanksgiving dessert. The caramel sugar did not work out very well. The sugar crystallized on my first attempt. The second time did not caramelize very well and almost crystallized. Then I gave up and used the second batch. The process of making the custard was ok. After I baked them, the custards had bubbles in them and resulted crumbly surface. The taste and the texture were bad. Using the orange juice to crystallize the sugar was not a good choice. And the lemons came in bags in fall-winter. Having the "normal" size food processor would help to blend the custard ingredients better and let it sit for a minute or two, rather than spotty flavors and bad texture.
posted by Leon at
9:58 PM
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