Difference between revisions of "Flan de Naranja"
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* 8 tbsp [[granulated sugar|sugar]] | * 8 tbsp [[granulated sugar|sugar]] | ||
| − | == | + | ==Procedures== |
# To caramelize the [[granulated sugar|sugar]], place the [[granulated sugar|sugar]] in a small skillet. | # To caramelize the [[granulated sugar|sugar]], place the [[granulated sugar|sugar]] in a small skillet. | ||
# Heat over a medium flame, stirring constantly until the [[granulated sugar|sugar]] has a golden color. | # Heat over a medium flame, stirring constantly until the [[granulated sugar|sugar]] has a golden color. | ||
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[[Category:Dessert flan Recipes]] | [[Category:Dessert flan Recipes]] | ||
[[Category:Orange juice Recipes]] | [[Category:Orange juice Recipes]] | ||
| − | [[Category:Paraguayan | + | [[Category:Paraguayan cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Orange peel Recipes]] | [[Category:Orange peel Recipes]] | ||
Latest revision as of 16:38, 16 July 2012
Ingredients
- 6 eggs
- 5 tbsp sugar
- juice of 4 oranges (about 1⅓ cups)
- 1 tsp grated orange rind
Caramelized sugar
- 8 tbsp sugar
Procedures
- To caramelize the sugar, place the sugar in a small skillet.
- Heat over a medium flame, stirring constantly until the sugar has a golden color.
- Pour immediately into 6 custard cups or all into a flan pan if you have it and spread it around side and bottom.
- To make the custard, lightly beat the eggs with a wire whisk until light colored.
- Beat in the sugar then gradually add the orange juice and the orange rind.
- Pour into the custard cups, place them in a pan of hot water and bake at 350°F for 45 minutes or until a knife inserted in the custard comes out clean.
- If using a pan place in a deep pot with enough water (hot), to cover at least half the pan.
- Remove from the pan of water and cool.
- To serve, unmold and spoon on the caramelized sugar.
