Julee Rosso, Sheila Lukins

Orange Flan

Preparation info

  • 6 to 8

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

We have always loved the silky, velvety texture of flan. The orange flavors in this one are like a kiss of sunshine in the middle of winter. A perfect dessert when you’re serving Catalan Pheasant Stew.

Ingredients

Caramel

  • cup sugar
  • 3 tablespoons water

Method

  1. Preheat the oven to 350°F.
  2. Prepare the caramel: Combine the sugar and water in a small heavy saucepan and cook over medium heat until the mixture is thick, bubbling, and just amber colored. As it cooks, brush down any crystals forming on the sides of t