Best Orange Flan With Raspberry Coulis Recipes

ORANGE FLAN (FLAN DE NARANJA)

Steps:

• Preheat oven to 350F degrees.
• Make a hot water bath for flan by setting a 9-inch pie pan (1-1/4 " deep) in a slightly larger pan. While holding pie pan down so it won't float, fill outer pan with just enough hot water to come up around pie pan. Remove pie pan and put outer pan with water in preheated oven.
• Place 3/4 cup of the sugar in a small heavy pan over medium heat. As sugar begins to melt, tip and swirl pan until sugar is completely melted and syrup is a clear, medium-amber color. Pour syrup into pie pan and, using hot pads to protect hands, tilt pan quickly to let syrup coat bottom and sides. Set on a wire rack; caramel will harden rapidly.
• In a large bowl or blender, combine remaining 1/4 cup sugar, orange juice, lemon juice, orange peel, and eggs; beat or whirl until well blended. Set caramel-lined pan in hot water bath in oven; pour in egg mixture. Bake, uncovered, for about 25 minutes or until the back of a spoon pushed gently into center forms a crevice about 3/8 inch deep.
• Remove pie pan from hot water and let cool slightly; then cover and refrigerate until cold. As flan cools, caramel liquefies.
• To unmold, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert, turning out custard with caramel on top. Garnish with orange slices.

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

ORANGE FLAN (FLAN DE NARANJA)

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.

ORANGE FLAN

Steps:

• Preheat oven to 325°F with rack in middle.
• Bring water and 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Immediately pour caramel into baking dish and tilt to coat bottom (dish will be hot). Cool until hardened, 10 to 15 minutes.
• Whisk together remaining ingredients, including remaining 3/4 cup sugar (or blend in a blender). Pour custard over caramel.
• Bake in a water bath until custard is set 3 inches from edge but still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
• To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 30 minutes before serving.

RICH ORANGE FLAN

Steps:

• Heat oven to 325°F. Spread sugar evenly over bottom of heavy skillet. Cook over medium heat, stirring constantly, until sugar melts and turns light caramel color. Add 3 tablespoons boiling water, stirring until sugar is dissolved. Pour into ungreased quiche dish or 10-inch glass deep-dish pie pan or 8-inch (2-quart) square baking dish . Tilt to evenly cover bottom; set aside.
• In medium bowl, beat remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until thoroughly blended. Pour over caramelized sugar. Place baking dish in large pan (broiler pan). Pour 1 inch hot water into broiler pan.
• Bake 40 to 45 minutes or until mixture is almost set and knife inserted in center comes out clean. Cool 1 hour; refrigerate 1 hour. Run knife around outside edge to loosen; turn upside down onto 12-inch round serving plate with raised sides to hold liquid. Garnish with spun sugar.

FLAN DE NARANJA/ORANGE FLAN

Steps:

• Preheat oven 350 degrees.
• Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat.
• Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides.
• Grind almonds in food processor.
• Add remaining sugar, zest, eggs. Process until smooth.
• Add cream and OJ, process to mix.
• Let the froth subside before pouring into cups.
• Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done.
• Set aside to cool before unmolding.

ORANGE FLANS WITH CANDIED ZEST

Steps:

• Cut the zest of 2 of the oranges into long, very thin shreds with a knife, in a saucepan of boiling water blanch it for 1 minute, and drain it. In a small heavy saucepan boil the water and the Grand Marnier with the blanched zest and 1 cup of the sugar, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, for 5 minutes. Transfer the candied zest with a slotted spoon to a plate lined with wax paper and let it stand, uncovered, for 2 hours, or until it is dry. Cook the syrup over moderate heat, undisturbed, until it is a deep caramel and divide the caramel among eight 3/4-cup ramekins, coating the bottoms evenly. The candied zest and the caramel may be made and the ramekins coated 1 day in advance and the caramel and the candied zest kept separately, covered, at room temperature.
• In a saucepan simmer the milk with the remaining 1 cup sugar and the remaining zest for 5 minutes. In a bowl whisk together gently the egg yolks, the whole eggs, the orange-flower water, and the salt until the mixture is just combined. Discard the zest and add the milk mixture to the eggs mixture in a stream, stirring. Strain the custard through fine sieve into a large measuring cup or heatproof pitcher and divide it evenly among the ramekins. Put the ramekins in a baking pan, add enough hot water to the pan to reach halfway up the sides of the ramekins, and bake the flans, covered with a baking sheet, in the middle of a preheated 325°F. oven for 1 hour to 1 hour and 10 minutes, or until they are just set but still tremble slightly. (The flans will continue to set as they cool.) Remove the ramekins from the pan, let the flans cool, uncovered, to room temperature, and chill them, covered, for 2 hours. The flans may be prepared up to this point 1 day in advance and kept covered and chilled. Run a thin knife around the edge of each flan, invert a dessert plate over each ramekin, and invert the flans onto the plates.
• Garnish the flans with the candied zest and the orange sections.

DUTCH BABY PANCAKE WITH RASPBERRY-ORANGE COULIS

Steps:

• For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
• For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
• Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
• Serve the Dutch baby with the raspberry coulis.