April 12, 2014 at 12:11pm
Sephardic Orange Juice Flan
This sweet dessert is as scrumptious made with orange juice as it is when made with milk. With so many varieties of oranges available at markets today, pick a kind that is less sweet.
1 1/2 cups sugar
4 or five oranges
In a suacepan, melt half a cup of the sugar with two tablespoons water. Don't stir, but let melt until golden and caramelized. Don't overdo. If you overcook it, just try another batch.
Pour into custard cups, a flan dish, or ramekins.
Boil some water.
Preheat the oven to 350.
Grate the zest from two of the oranges and squeeze them all to make one cup of fresh juice.
Beat the eggs, sugar, zest, and juice.
Pour over the sugar into whatever vessel you are using.
Place the vessels in a baking dish.
Pour the boiling water halfway up the side of the vessel.
Cover with foil and bake an hour or a little less for individual cups. When done, a knife inserted in the center should come out clean.
Remove from water, cover, and cool in fridge.
For the holiday run a knife around the sides of the vessel and turn over onto a pretty platter or individual serving plates. Garnish with orange or tangerine segments and pour over the custard any extra caramel.
For every day you can just eat the dessert out of the ramekins. This is wonderful with strong, black coffee or tea.