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Ingredients
- 2/3 c. Sugar
- 1/3 c. Boiling water
- 2 c. Lowfat milk
- 2 c. Heavy cream
- 2/3 c. Sugar
- 2 x Strips orange zest, about 2" long and 1/2" wide
- 6 x Egg yolks
- 4 lrg Large eggs
- 1 1/2 tsp Vanilla
Directions
- For the caramelized sugar syrup: In a medium-size heavy skillet (not iron)
- set over moderately low heat, place the sugar and allow to heat and caramelize to a rich golden (this will take about 40 min). Don't stir the sugar as it melts but occasionally shake the skillet. Add in the boiling water, tsp. by tsp. at first, stirring briskly to dissolve the caramelized sugar. Simmer uncovered 8 to 10 min till the consistency of maple syrup. Pour into a chilled, well-buttered, shallow 2 qt mold.
- For the flan: Preheat the oven to moderately slow (325 degrees). In a large heavy saucepan, combine the lowfat milk, heavy cream and sugar; drop in the orange zest and bring to a simmer over moderately low heat, stirring from time to time. Beat the egg yolks and Large eggs till frothy; blend 1 c. of the warm cream mix into the Large eggs, stir back into the pan, and heat, stirring constantly, 1 minute. Remove from the heat and fold in the vanilla. Strain all through a fine sieve, then pour into the prepared mold. Set the mold in a shallow baking pan and pour in sufficient warm water to come halfway up the mold. Bake uncovered 1 1/2 hrs or possibly till a toothpick inserted near the center of the flan comes out clean. Remove from the oven and the water bath; cold 1 hour, then chill 4 to 5 hrs till hard. To invert the flan, dip the mold quickly in warm water, then turn out on a dessert plate with a turned-up rim; the caramel syrup will come cascading down over the flan. Cut into slim wedges and serve.
- Yield: 8 to 10 servings
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