Side Pannel
Citrus Caramel Flan
Citrus Caramel Flan
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Desserts
Ingredients List
- ----------------------------------CARAMEL----------------------------------
- 2 3x1-inch strips orange peel
- -- (orange part only)
- -- cut into thin slivers
- 1/2 c Sugar
- 1 tb Fresh lemon juice
- 2 tb Cold water
Directions
CUSTARD
2 c Low-fat milk
1 tb Coarsely chopped orange peel
(orange part only)
2 Whole cloves
1 Cinnamon stick
2 lg Eggs
1 Egg yolk
1/4 c Sugar
1 ts Vanilla extract
FOR CARAMEL: Divide orange peel among six 3/4-cup custard cups. Combine
sugar and lemon juice in heavy small saucepan. Stir over low heat until
sugar dissolves. Increase heat; boil without stirring until syrup turns
golden, brushing down sides of saucepan with wet pastry brush to prevent
sugar crystals from forming and swirling saucepan occasionally, about 7
minutes. Add 2 tablespoons water (caramel may bubble up); swirl saucepan
to combine. Pour caramel over strips of orange peel in custard cups,
dividing evenly.
FOR CUSTARD: Position rack in center of oven and preheat to 325 F.
Combine milk, orange peel, cloves and cinnamon in heavy medium saucepan.
Heat over medium heat until tiny bubbles form around edge of pan, stirring
occasionally. Remove from heat. Cover and steep 15 minutes.
Strain milk mixture, discarding solids. Whisk eggs, egg yolk, sugar and
vanilla in medium bowl to blend. Gradually whisk in warm milk. Pour
custard over caramel in cups. Place cups in large baking pan. Transfer
baking pan to oven. Carefully add enough boiling water to baking pan to
come halfway up sides of cups. Bake until custards are set and knife
inserted into center comes out clean, about 1 hour 5 minutes. Cool in
water bath on rack 2 hours.
Remove cups from water bath; cover with plastic and chill overnight.
Loosen edges of caramel, using tip of small knife. Invert onto plates,
letting caramel drip over custard; serve.
PER SERVING: calories, 180; fat, 4 g; sodiumm, 63 mg; cholesterol, 113 mg
2 c Low-fat milk
1 tb Coarsely chopped orange peel
(orange part only)
2 Whole cloves
1 Cinnamon stick
2 lg Eggs
1 Egg yolk
1/4 c Sugar
1 ts Vanilla extract
FOR CARAMEL: Divide orange peel among six 3/4-cup custard cups. Combine
sugar and lemon juice in heavy small saucepan. Stir over low heat until
sugar dissolves. Increase heat; boil without stirring until syrup turns
golden, brushing down sides of saucepan with wet pastry brush to prevent
sugar crystals from forming and swirling saucepan occasionally, about 7
minutes. Add 2 tablespoons water (caramel may bubble up); swirl saucepan
to combine. Pour caramel over strips of orange peel in custard cups,
dividing evenly.
FOR CUSTARD: Position rack in center of oven and preheat to 325 F.
Combine milk, orange peel, cloves and cinnamon in heavy medium saucepan.
Heat over medium heat until tiny bubbles form around edge of pan, stirring
occasionally. Remove from heat. Cover and steep 15 minutes.
Strain milk mixture, discarding solids. Whisk eggs, egg yolk, sugar and
vanilla in medium bowl to blend. Gradually whisk in warm milk. Pour
custard over caramel in cups. Place cups in large baking pan. Transfer
baking pan to oven. Carefully add enough boiling water to baking pan to
come halfway up sides of cups. Bake until custards are set and knife
inserted into center comes out clean, about 1 hour 5 minutes. Cool in
water bath on rack 2 hours.
Remove cups from water bath; cover with plastic and chill overnight.
Loosen edges of caramel, using tip of small knife. Invert onto plates,
letting caramel drip over custard; serve.
PER SERVING: calories, 180; fat, 4 g; sodiumm, 63 mg; cholesterol, 113 mg
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