FLAN DE NARANJA/ORANGE FLAN
My (among other students) biggest issue with making the flan is over cooking. Flan is suppose to be a custard. When you over cook it the batter will start to cross over to the texture of a cake, with air holes etc. When checking for doneness, Chef (my instructor), said the custard should jiggle like jello not wave like water. I over cooked my maybe by 10 minutes so I would suggest to start checking around the 20-30 minute mark. I would also suggest using Grand Mariner instead of OJ, yumm. Discloser: Chef is from West Texas, born and raised. He is married to a Mexican woman and says this recipe is not the best flan recipe out there. Again I am just sharing my recipes from culinary school and maybe one day when I find the perfect flan recipe I'll add it.
Provided by Commis_Chef
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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