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Rich Orange Flan

3 Ratings

1 Comments

Prep 30 min
Total 3 hr 15 min
Servings 12

A classic Mexican dessert takes on a citrus edge in this simple yet elegant version. MORE+ LESS-

By Betty Crocker Kitchens

February 24, 2010

Ingredients

3/4

cup sugar

tablespoons boiling water

eggs

1/4

cup orange juice

tablespoons finely grated orange peel

teaspoon vanilla

can (14 oz) sweetened condensed milk

can (12 oz) evaporated milk

Spun sugar, if desired

Steps

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1

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.
2

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.
3

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.

Expert Tips

Flan is the Spanish version of crème caramel. It has a creamy smooth texture.
To make spun sugar decoration: Heat 1/4 cup sugar in saucepan until melted, stirring occasionally. Remove pan from heat and, using a spoon, drizzle melted sugar onto greased foil. Remove from foil and place on flan just before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 4g 20% Trans Fat 0g
Cholesterol: 125mg; 42%
Sodium: 105mg; 4%
Potassium: 250mg; 7%
Total Carbohydrate: 34g; 11%
Dietary Fiber 0g 0% Sugars 34g
Protein: 8g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 20%; 20%
Iron: 2%; 2%

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;