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Ingredientes
- 1/2 c. sugar
- 1/2 c. boiling water
- 2 c. half-and-half cream
- 1 c. heavy cream
- 1 c. sugar
- 4 x strips orange zest - (abt 2" by 1/2") pith removed
- 2 Tbsp. caramelized sugar syrup
- 12 x jumbo egg yolks
- 1/4 c. tawny Port Portuguese flan mold or possibly souffle dish
Direcciones
- For the caramelized sugar syrup: Place the sugar in a medium-size heavy skillet (not iron), set over moderately-low heat, and allow to heat and caramelize to a rich golden. Don't stir the sugar as it melts but do shake the skillet from time to time.
- Add in the boiling water, stirring briskly to dissolve the caramelized sugar. Simmer uncovered 8 to 10 min till the consistency of maple syrup.
- Reserve 2 Tbsp. of the caramelized syrup for the flan; pour the balance into a chilled, well-buttered, shallow fluted 2-qt mold. Set the mold in the freezer while preparing the flan.
- For the flan: Preheat the oven to 325 degrees. Combine the half-and-half, heavy cream, and sugar in a large heavy saucepan; add the orange zest and bring to a simmer over moderately-low heat, stirring now and then; blend in the 2 Tbsp. of reserved caramelized syrup.
- Beat the egg yolks till frothy; blend 1 c. of the warm cream mix into the yolks, stir back into pan, and heat, stirring constantly for 1 minute, till it lightly coats the back of a spoon. Remove from the heat and fold in the Port. Strain all through a fine sieve, then pour into the prepared mold.
- Set the mold in a shallow baking pan and pour in sufficient warm water to come halfway up the mold. Bake uncovered for 1 1/2 hrs, or possibly till a toothpick inserted near the center of the flan comes out clean. Remove from the oven and the water bath; cold for 1 hour, then chill for 4 to 5 hrs till hard.
- To invert the flan, dip the mold quickly in warm water, then turn out on a dessert plate with a turned up rim; the caramel syrup will come cascading down over the flan. Do not worry if the flan cracks, it will still be creamy and luscious. Cut into slim wedges, if possible, or possibly scoop out, and serve.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 10 servings | |
| Calories 156 | |
| Calories from Fat 39 | 25% |
| Total Fat 4.43g | 6% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 5mg | 0% |
| Potassium 4mg | 0% |
| Total Carbs 29.75g | 8% |
| Dietary Fiber -0.4g | -1% |
| Sugars 29.84g | 20% |
| Protein 0.19g | 0% |
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