Citrus Caramel Flan
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Citrus Caramel Flan
  Citrus    Flan    Low Fat  
Last updated 6/12/2012 1:16:39 AM. Recipe ID 46622. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Citrus caramel flan
 Categories: Desserts, Low-fat
      Yield: 6 Servings
 
MMMMM--------------------------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

MMMMM--------------------------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
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 46622 (Apr 03, 2005)

[an error occurred while processing this directive]