Orange Flan Recipe
It's already the weekend, and as usual, I'm sharing with you the sweets our family has been enjoying these days. Today, to prepare a dessert with ingredients that reflect the produce of this season--oranges--I made a flan flavored with white Port wine and orange zest.
The secret to the dish lies in the trio combination of mascarpone cheese, evaporated milk and sweetened condensed milk. Baby Aria loved the creamy, velvety texture of the flan, but her favorite part was the delicious caramel sauce. I didn't need to ask her twice if she wanted dessert!
Yields: 6 servings¾ cup granulated sugar
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
4 ounces mascarpone cheese, at room temperature
5 egg yolks
1 whole egg
2 tablespoons Port wine
zest of 1 orange (about 1 tablespoon)
2 drops cinnamon extract
1 teaspoon pure orange extract
Preheat the oven to 350°F.
In a small saucepan, gently dissolve the sugar with 1 tablespoon water. Add the orange zest. Bring to a full boil, then lower to medium-low until the caramel becomes golden brown (about 5 minutes). As soon as the caramel is the right golden brown color, pour a layer of caramel into a nonstick (9 x 5-inch) loaf pan.
In a large mixing bowl, whisk the egg yolks and whole egg with the condensed milk. Add the softened mascarpone chese. Beat until uniform. Add the evaporated milk. Flavor with the cinnamon and orange extracts and the Port wine. Strain through a fine mesh. Fill the loaf pan with the egg mixture. Place it in a warm water (half boiling, half warm) bath in a deep baking pan. The water should go ⅔-way up the side of the loaf pan. Bake for 15 minutes at 350°F, cover with a sheet of aluminum foil, then lower the heat to 300°F and bake for an additional 30 minutes.
Let the dessert cool first, then plastic-wrap the flan and refrigerate for at least 4 hours. The texture will become firm.
When ready, use a paring knife around the edges of the pan. Right before flipping the loaf pan, place a serving plate onto the loaf pan and turn both upside down to unmold the flan onto the plate.
Slice into 6 portions.
When making the caramel, make sure all the sugar is dissolved and there is none left on the side of the saucepan. This way no sugar gets burnt and you have an easier clean-up. Prior to placing the saucepan on the stove, I usually slightly dissolve the sugar by creating a swirl in the center of the saucepan with my finger. During the caramelization process, if you see sugar on the side of the saucepan, just brush the side with a wet brush. Believe me, it's so hard to get burnt sugar off a pan!
As opposed to flan, crème brulée has a hard caramel topping. Check out my other French custard desserts.
I use McCormick liquid extracts.
I used Longevity brand condensed milk (can be found in any Asian grocery stores).
I used Nestle Carnation evaporated milk.
For easy clean up later, after unmolding fill the loaf pan with boiling water, so the caramel gets dissolved.Published By: on April 4, 2014.