If you are one of those people who think flan is too heavy, or you like a little acidity in your desserts, or you simply want a change from ordinary flan, this is for you.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F and bring a kettle of water to a boil. Combine 1/2 cup of the sugar and 1/4 cup water in a small heavy saucepan over low heat. Cook, shaking the pan occasionally (it’s best not to stir), until the sugar liquefies and turns clear, then golden brown, about 15 minutes. Remove from the heat and immediately pour the caramel into the bottom of a flat ovenproof bowl or gratin dish, or 4 individual ramekins.
Step 2
Beat the eggs and yolks with the remaining 1/2 cup sugar until pale yellow and fairly thick. Gradually add the orange juice to the egg mixture, stirring constantly. Stir in the zest and pour the mixture into the prepared bowl or ramekins and place in a baking pan, adding hot water to within about 1 inch of the top.
Step 3
Bake for about 40 (for the ramekins) to 50 (for the bowl) minutes, or until the center is barely set. (It’s best to start checking after 30 minutes or so, to avoid overcooking.) Serve warm or at room temperature or cover and refrigerate for a day or so; you can serve by spooning from the bowl, or in the ramekins. Or you can unmold by putting the cups in a bowlful of hot water for 30 seconds or so, then inverting; spoon any melted caramel on top of the custards.
