Prepare Abuela Conchita Flan de Naranja recipe… You will love this variation of a traditional Cuban Dessert. Perfect for special celebrations, this dessert will make a beautiful presentation on your Christmas table!
INGREDIENTS
- 2 cups light cream or half-and-half
- 1 cup sugar
- 6 large eggs
- ¼ cup fresh orange juice
- 1 ½ tablespoon finely grated orange peel
- Conchita Orange Shells for garnish
- ½ teaspoon vanilla extract
Pitch of salt
DIRECTIONS
- Preheat oven to 350 F. In a small, heavy skillet over medium heat, cook ½ cup of the sugar and stir frequently after it begins to bubble and to till it gets a golden-brown color. Make sure it doesn’t burn.
- Remove from heat, pour sugar into cups or mold, and swirl to coat the bottom. Cook in medium heat the cream, sugar and the vanilla in a small, heavy saucepan until bubbles begin to form around the sides and remove from the heat. In a different bowl, combine the eggs, orange juice, peel and salt, and stir until smooth and light. Add the cream mixture and mix well.
- Strain the mixture through a sieve into the caramelized cups or mold, then place in a large pan and fill it with room temperature water up to two thirds the height of the cups or mold.
- Bake for an 1 hour if you used a large mold or 45 minutes for custard cups. Remove from the water bath, cool to room temperature, cover and refrigerate. To unmold, run a knife along the edge of the mold and invert it onto a serving platter. Spoon the caramel over the flan and serve at once, garnish with the orange shells.
Yummm.. Enjoy!!
