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Orange Flan

Ralph Anderson
Yield Makes 12 servings
Luis uses a 10-inch, deep cake pan, which can be difficult to find. We used a common 12-cup Bundt pan with equally delicious results.

Ingredients

  • 1 cup sugar
  • 3 cups whipping cream
  • 1 tablespoon vanilla extract
  • 6 large eggs
  • 2 egg yolks
  • 2 cups sugar
  • 1/2 cup sweetened condensed milk
  • 1 (3-ounce) package cream cheese, softened
  • 1 tablespoon grated orange rind (about 1 large orange)
  • 1/4 cup fresh orange juice
  • Sweetened whipped cream
  • Fresh berries
  • Mint leaves

How to Make It

  1. Sprinkle 1 cup sugar into a medium skillet. Place pan over medium heat, and cook, shaking pan often, until sugar melts and becomes a light golden brown syrup. Quickly pour syrup into a 12-cup Bundt pan, tilting to coat bottom and sides; set aside.

  2. Place whipping cream and vanilla in a large bowl. Process eggs and next 6 ingredients in a blender just until smooth, stopping to scrape down sides (do not over-process). Stir egg mixture into cream mixture.

  3. Pour custard over caramelized sugar in Bundt pan, and place in a large roasting pan on oven rack. Add hot water to roasting pan to a depth of 1 inch.

  4. Bake, uncovered, at 350° for 1 hour and 15 minutes or until a knife inserted off center comes out almost clean. Remove Bundt pan from water. Cool 1 hour on a wire rack. Cover and chill at least 8 hours.

  5. Loosen edges of flan with a small spatula; invert onto a serving plate. Cut into serving pieces and top with sweetened whipped cream, berries, and mint, if desired.