It’s almost time for a spectacular Cinco de Mayo celebration. What would such an event be without a stellar, authentic Mexican dessert? Flan is that perfect dessert. Cool, creamy and rich, flan is a traditional Mexican custard that makes it’s own light, yet decadent caramel sauce. This version combines the creaminess of the flan with the subtle flavors of orange and cinnamon. The result is heavenly.
Serve this creamy, yet somehow, seemingly light dessert after a spicy meal. To make preparation easier, make this early in the day and then just unmold right before serving. It’s amazing how the caramel stays fluid even though the caramel is cold.
What’s the Difference Between Crème Caramel and Flan?
Actually, there is absolutely no difference between the two. Language and culture are the only differences. Flan is a Mexican term, while crème caramel is the French term for the same creamy, rich dessert.
Right now, Reasor’s has Navel oranges on sale for .77/pound. This sale will only continue until midnight tonight,
Orange Cinnamon Flan
- 2 cups whole milk
- Zest from 1 orange
- 2 egg yolks
- 3 whole eggs
- 1 cup sugar, divided
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 teaspoon vanilla
Directions
Prepare the Ramekins
Butter bottoms and sides of 7 (4 oz.) ramekins and set them in a deep baking or roasting pan.
For the Caramel
In a small saucepan, melt 1/2 cup sugar over medium heat. Once sugar has melted and is golden, remove from the heat and divide the caramel between the ramekins.
Prepare the Custard
Preheat oven to 325.
In a saucepan, heat the milk, 1/4 cup of sugar, and the orange zest on medium heat until just before the boiling point. Remove from heat and allow to steep for 10 minutes.
Strain the orange zest out of the milk mixture. In a medium bowl, whisk remaining 1/4 cup of sugar, egg yolks and whole eggs together. Whisk 1/2 cup of the hot milk into the egg mixture and then whisk in the rest of the milk. Strain the mixture through a fine mesh strainer. At this point, the mixture should be smooth. Stir in the cinnamon, salt and vanilla.
Assembling the Flan
Pour the custard into the ramekins over the caramel layer. Fill a large pitcher or measuring cup with hot tap water. Place the roasting pan in the oven and then carefully pour the hot water in one corner of the pan until it comes halfway up the sides of the ramekins. Be careful not to splash any water into the custards while pouring. Bake until set, about 1 hour. Remove the custards from the water bath and let cool on a wire rack. When cool, cover the surface of the flans with plastic wrap and refrigerate for at least 8 hours or overnight. This can be made up to 2 days ahead. When ready to serve, run a knife around the edge of each ramekin and invert custard onto individual serving plates.
Makes 7 servings
Where to find ramekins
If you’re looking for ramekins,You’ll find several various sizes and many other wonderful kitchen gadgets at Sage Culinary Studio, located at 105th and Memorial. While you’re there, sign up for cooking class. They offer a wide variety of classes for all ages. Whther you’re a seasoned cook or just starting out, you’ll have a great time at one of their completely hands-on classes.
