January 29, 2011

Blood Orange Flan

I've got a huge bag of blood oranges I've been trying to get through for about two weeks now. They're great as a snack, in salads, and can be substituted in any orange recipe. I'm almost there...just one more left and you'll surely see the recipe on the blog later this week.
Number 2 on the blood orange recipe list is flan. Although synonymous with Latin American cuisine, this sweet custard originated in France(called creme caramel). A silky smooth custard with a burnt sugar base similar in flavor to creme brulee but without the crunchy topping.  

Blood Orange Flan adapted from Tyler Florence
3/4 cup sugar, divided
1 tablespoon blood orange juice

1 cup milk, preferably whole
zest of 1 blood orange
2 tablespoons blood orange juice
1/2 teaspoon vanilla

2 large eggs
1 large egg yolk
pinch of salt

To make the caramel, have 3 to 4 ramekins ready(I used small bowls since I only have 1 tiny ramekin). Combine 1/2 cup sugar and 1 tablespoon of blood orange juice in a small sauce pan over medium-high heat. Cook until the sugar starts to melt, swirling occasionally(do not use a spoon). Cook until it turns to a medium brown-amber color, about 8 minutes. Remove from heat and distribute the caramel evenly into ramekins.
Preheat the oven to 325 degrees. Bring a kettle of water to a boil for the water bath.
Combine the milk, zest, 2 tablespoons of juice, and vanilla in a small saucepan. Heat to a brief simmer, stirring occasionally. Make sure to keep it under a boil.
In a medium bowl, cream together eggs, egg yolk, remaining sugar, and a pinch of salt. Whisk until the mixture becomes thicker and lighter in color, about 5 minutes.

Temper the egg mixture by drizzling in the milk and whisking vigorously. Pass the mixture through a strainer to get rid of any lumps and zest.

Place the ramekins into a casserole dish. Pour the custard into the caramel-coated ramekins. To create a water bath, place your dish onto the oven rack and pour hot water half way up the sides of your ramekins. Make sure you don't get any water inside your flan. Bake for 25 to 30 minutes(if using small bowls or ramekins like me) or until the custard is just set and jiggles slightly. Let the flan cool in the water bath then place in the refrigerator for at least 4 hours.

When you're ready to serve, run a knife along the inside of the ramekin to loosen the flan. Place a small plate over your ramekin and flip it over to reveal your beautiful custard!
*If you have trouble getting the flan out fill a cereal bowl with hot water from the tap. Dip the ramekin in the bowl of hot water to melt some of the sugar. Wiggle the dish in your hand to loosen the flan then try flipping again.

1 comment :

  1. Wow. This looks absolutely incredible!