Orange Flan

R-044414Final-webWhile I was eating a flan from a local Mexican restaurant the other day, I couldn’t help but think of the best flan I had ever tasted . . . this Orange Flan from Southwest Comfort Food, by Marilyn Noble. We all tried it after photographing it for the book, and it was amazing!

Orange Flan

Serves 12–15

1 1/2 cups sugar
8 eggs
2 cans (14 ounces each) sweetened condensed milk
1 1/4 cups whole milk
1 teaspoon vanilla
1 teaspoon orange extract
1/4 teaspoon salt
2 tablespoons Grand Marnier or other orange liqueur
2 cans mandarin oranges, drained, for garnish
Raspberries, for garnish

Preheat the oven to 325 degrees F.

Pour the sugar into a heavy, medium-sized skillet. Place the skillet over medium heat until the sugar begins to melt. Reduce the heat to low and, without stirring, allow the sugar to melt and turn golden brown. Working quickly, pour the resulting caramel over the bottom of a 3-quart glass baking dish, tilting to spread up the sides.

In a large bowl, whisk the eggs until blended and then whisk in the sweetened condensed milk, whole milk, vanilla, orange extract, salt, and liqueur. Blend until smooth. Strain the mixture into the prepared baking dish. Cover the dish with foil. Place a large roasting pan of warm water on the oven’s middle rack. Set the baking dish into the roasting pan. The water must reach half the depth of the baking dish.

Bake for 1 1/2 hours until the center feels just firm when pressed. Remove from the water bath and allow to cool. Refrigerate until serving.

To serve, run a knife around the edges of the baking dish. Place a large serving platter over the dish and turn both upside down. Gently shake the dish to release the flan. Use the drained mandarin slice sot create flowers on the top of the flan, using the raspberries for the centers.

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