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Orange Cream Flan

Orange Cream Flan
1 cup sugar
4 ounces cream cheese, softened
4 eggs
1 can (14 oz) sweetened condensed milk
1 cup cream*
1/2 cup whole milk*
pinch of salt
2 oranges

Preheat oven to 325 degrees. Set aside 8×8 square pan or shallow 1 1/2 qt casserole dish.**

Place 3/4 cup sugar in heavy pan (do not use a pan with non-stick coated surface). Over low heat and stirring constantly, heat until sugar melts and turns a golden brown (watch carefully, sugar burns easily and becomes bitter in taste the darker it caramelizes). Carefully pour caramelized sugar into prepared baking dish; tilt dish to coat bottom and partially up sides of dish with caramelized sugar (use caution, melted sugar is extremely hot).

Beat cream cheese with remaining 1/4 cup sugar until smooth. Add eggs, sweetened condensed milk, cream, whole milk and salt; beat until smooth.

Finely zest oranges, leaving as much white pith on the orange as possible; stir zest into custard mixture. Pour custard over caramelized sugar in prepared pan. Place pan in larger pan or baking dish and fill the larger pan with hot water to a depth of 1-2 inches. Bake 35-60 minutes or until firm. Do not over bake. Baking time is determined by how deep baking dish is.

Let cool, cover and refrigerate 3 hours. To serve, run a knife around top edge of flan, invert flan on serving plate.

Notes:

Traditionally a very rich dessert, Flan is intended to be enjoyed sparingly. This version has a delightful orange twist. Serves 8

* For a lower fat version, substitute the cream and whole milk with 1 1/2 cups whole milk plain yogurt. The texture will not be as smooth and rich, but it has a nice flavor.

** For individual servings, use 3/4 cup custard cups or ramekins for baking flan. Bake approximately 35 minutes or until set – do not over bake.

For nutrition analysis go to www.dairycouncilutnv.org

Quick Tips

Often in recipes using sweetened condensed milk is inadvertently substituted with canned evaporated milk. What’s the difference? Brief explanation of the different “canned” milks available on the market. Also, zesting an orange.

Types of “canned” milk

Sweetened condensed – 50% water removed, sugar added

Evaporated milk – 50% water removed

Ultra-Pasteurized – regular milk pasteurized to extend shelf life, under refrigeration, for several months

UHT or Ultra High Temperature – regular milk, treated at high temperatures, does not require refrigeration until opened, last many months

Zesting –natural oils in peel of citrus

Pith – bitter white layer just under peel
ways to zest

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