Best Tangerine Honey Flan With Grapefruit Segments Recipes

HONEY FLAN WITH CITRUS AND KIWIFRUIT

Steps:

• Preheat oven to 325 degrees. Combine 1/4 cup honey, sugar, and 1/4 cup water in a medium saucepan. Place over medium heat and cook, stirring constantly, until sugar dissolves (if bubbles appear at edges of pan before sugar dissolves, reduce heat to low). Increase heat to high and bring to a boil, then reduce heat to medium and cook, undisturbed, until mixture darkens and registers 300 degrees (hard-crack stage) on a candy thermometer, about 5 minutes. Pour into an 8-inch round cake pan, tilting pan as necessary to ensure mixture evenly coats bottom. Let stand until cool and hardened, about 15 minutes.
• Gently whisk eggs in a large bowl. Add milk, cream, vanilla, salt, and remaining 1/4 cup honey. Gently whisk to combine and dissolve honey. Firmly tap bowl on a work surface to release any air bubbles; skim any foam from surface of mixture. Place cake pan in the center of a roasting pan, then pour egg mixture into cake pan. Transfer to oven; pour enough boiling water into roasting pan to come two-thirds up sides of cake pan. Cook until custard is set but still wobbly in center, 50 to 55 minutes. Let cool in water bath 10 minutes, then carefully transfer cake pan to a wire rack and let cool completely.
• Run a knife around edges of pan to loosen sides of flan. Invert onto a large rimmed plate or serving dish. Transfer to refrigerator until cold, at least 2 hours or, loosely covered, up to 2 days. Top with fruits and serve, cut into wedges.

TANGERINE FLAN

Steps:

• Set a rack in the center of the oven, and heat oven to 350 degrees. Have 6 (4-ounce) ramekins ready. Make the caramel: Combine sugar and tangerine juice in a small skillet or saucepan. Set over medium heat, stirring to dissolve sugar, and bring to a simmer.
• Simmer, stirring occasionally, until mixture begins to thicken, about 5 minutes. Continue simmering until mixture begins to caramelize and brown, stirring or swirling the pan, 5 to 6 minutes more. Let the caramel go as dark as possible without burning, to a deep brown color, then carefully pour a bit in the bottom of each ramekin, dividing the hot caramel among them evenly. Set ramekins aside at room temperature.
• Make the custard: Put the half-and half and sugar in a medium saucepan, and set over medium-high heat. Add bay leaves, rosemary (if using) and vanilla. Bring to just under a simmer, then turn off heat. Stir to dissolve sugar.
• In a medium bowl, whisk together eggs and tangerine juice. Whisk in the hot half-and-half mixture a little at a time.
• Strain the custard through a fine-mesh sieve set over a medium bowl. Set ramekins in a deep baking dish. Fill each ramekin with 1/2 cup of the strained mixture.
• Place baking dish on middle rack in the oven. Add hot tap water to baking dish so it comes halfway up the sides of the ramekins. Cover dish tightly with foil and bake until custards set, 25 to 30 minutes. Start checking at 15 minutes. When done, custards should look opaque and just a little wiggly. Insert a paring knife into the center of the flan to test. The knife should come out clean.
• Carefully remove ramekins from water bath and let cool to room temperature. Wrap and refrigerate for 4 hours or overnight.
• To serve, run a small knife around the inside edge of each ramekin to loosen the flan. Invert a dessert plate over the ramekin, then flip plate while securing ramekin. Tap or shake ramekin, lift from plate and the flan will release. Spoon any remaining caramel around flan. Garnish with tangerine segments, if desired.