Traditional Orange Flan | Emeril Lagasse
14.8 هزار بار بازدید -
10 سال پیش
-
Flan is a sweet custard
Flan is a sweet custard with a rich, creamy texture that’s topped with a caramel sauce and found in Spain and throughout Latin America.
TRADITIONAL ORANGE FLAN
MAKES 4
1 1/4 cups sugar
1 tablespoon fresh lime juice
Juice from one orange
3 eggs
1 cup heavy cream
Preheat the oven to 350 degrees. In a heavy nonreactive saucepan, combine 1 cup sugar and lime juice. Cook over medium heat, swirling pan constantly, until the sugar dissolves and turns smooth and brown, about 10 minutes. Remove from heat and spoon 1 tablespoon caramel into each of four 6-ounce custard cups.
In a medium bowl, whisk to combine remaining ¼ cup sugar, orange juice, eggs, and cream. Evenly divide the mixture between custard cups. Place cups in a baking pan and fill the pan with enough water to reach three-quarters of the way up the side of the cups. Bake until the custard sets and a knife inserted in the custard comes out clean, 45 to 60 minutes. Let cool, and then refrigerate for at least 4 hours. When ready to serve, use a thin knife to loosen the custard around the edges of the cup. Invert onto chilled dessert plates and serve.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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TRADITIONAL ORANGE FLAN
MAKES 4
1 1/4 cups sugar
1 tablespoon fresh lime juice
Juice from one orange
3 eggs
1 cup heavy cream
Preheat the oven to 350 degrees. In a heavy nonreactive saucepan, combine 1 cup sugar and lime juice. Cook over medium heat, swirling pan constantly, until the sugar dissolves and turns smooth and brown, about 10 minutes. Remove from heat and spoon 1 tablespoon caramel into each of four 6-ounce custard cups.
In a medium bowl, whisk to combine remaining ¼ cup sugar, orange juice, eggs, and cream. Evenly divide the mixture between custard cups. Place cups in a baking pan and fill the pan with enough water to reach three-quarters of the way up the side of the cups. Bake until the custard sets and a knife inserted in the custard comes out clean, 45 to 60 minutes. Let cool, and then refrigerate for at least 4 hours. When ready to serve, use a thin knife to loosen the custard around the edges of the cup. Invert onto chilled dessert plates and serve.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?s...
Stay Connected With Emeril On:
Instagram: https://www.instagram.com/emeril/?hl=en
Facebook: Facebook: Emeril
Amazon: https://www.amazon.com/stores/EmerilL...
10 سال پیش
در تاریخ 1393/04/17 منتشر شده
است.
14,813
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