Winter is the time for citrus fruits - tangerines, clementines, grapefruit and oranges. The most exciting orange variety may well be the blood orange. Well known in the Mediterranean, blood oranges are now grown in California and Florida as well. The ruby red juice has great visual appeal. In this flan, the burnt sugar caramel helps balance their sweet, somewhat tropical flavor.
Provided by David Tanis
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the caramel layer: Have ready 6 four-ounce ramekins. Put sugar and 1/2 cup water in a wide saucepan over medium-high heat. Let mixture simmer without stirring until water has evaporated and sugar begins to brown, about 5 minutes. Shake pan and continue cooking until sugar is quite brown and beginning to burn. Off heat, carefully add 2 tablespoons blood orange juice. Stir with long-handled spoon to incorporate, then pour or spoon some of the caramel into bottom of each ramekin, dividing evenly. Caramel should set. (This can be done several hours ahead.)
- Make the custard: Warm the half-and-half over medium heat in a saucepan until hot but not boiling. Add lemon peel, orange peel, coriander seeds, cardamom pods and fennel seeds. Add sugar and vanilla extract and stir to dissolve. Turn off heat and let mixture steep for at least 15 minutes. Whisk in blood orange juice.
- Beat eggs in a mixing bowl. Temper the eggs by slowly whisking 1 cup of warm half-and-half mixture into the mixing bowl. Pour contents of mixing bowl back into the saucepan and combine with remaining half-and-half. Strain into a wide-mouth pitcher with spout.
- Heat oven to 350 degrees. Pour strained custard mixture into prepared ramekins, filling each to the top. Place ramekins in a roasting pan in a single layer and add hot water to the pan to reach halfway up sides of ramekins. Cover pan with foil and bake until custards have set, 30 to 45 minutes. To test custards, insert a paring knife. It should come out clean, and custard should not be wiggly. Remove from pan and cool to room temperature. Refrigerate ramekins, covered with plastic wrap, for at least 2 hours or overnight.
- Make the blood orange caramel sauce (if desired): Simmer sugar and 1/2 cup water in a wide saucepan over medium heat. When water has evaporated and sugar begins to brown, swirl pan until caramel is very dark, almost burned. Off heat, carefully add 1/2 cup blood orange juice and stir well to dissolve caramel. Pour sauce into a serving pitcher. Cover and leave at room temperature until you are ready to serve (or chill if you are leaving it overnight).
- Remove ramekins from refrigerator 15 minutes before serving. To serve, run a small knife around the inside edge of each ramekin to loosen custard. Invert ramekin over a shallow soup bowl or dessert plate. Carefully remove ramekin to reveal a custard topped with a caramel layer. Serve with blood orange caramel sauce, if desired.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 70 milligrams, Sugar 57 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mahad Bin Uzair
b-mahad82@hotmail.comThis flan was absolutely delicious! The blood oranges gave it a wonderful flavor and the texture was perfect. I would definitely recommend this recipe.
Shahbaz Younas133
younas133shahbaz72@yahoo.comThis flan was a bit too sweet for my taste, but I think that's just because I don't have a sweet tooth. Other than that, it was a great recipe and I would definitely try it again.
Elen Vartanyan
v@gmail.comI made this flan for a potluck and it was a huge hit! Everyone loved the unique flavor and the beautiful color. I would definitely recommend this recipe.
Peter Weber
p-w3@yahoo.comThis flan was very easy to make and it turned out great! The blood oranges added a nice flavor and the texture was perfect. I would definitely recommend this recipe.
Tuana
tuana14@gmail.comI had some trouble getting the flan to set properly, but I think that was just because I didn't cook it long enough. Other than that, it was a great recipe and I would definitely try it again.
eaisin arafat
arafat-e@hotmail.frThis flan was a bit too tart for my taste, but I think that's just because I'm not a huge fan of blood oranges. Other than that, it was a great recipe and I would recommend it to others.
Ab_RaHMaN SH
as7@hotmail.comI'm not usually a fan of flan, but this recipe changed my mind. The blood oranges added a wonderful flavor and the texture was perfect. I will definitely be making this again.
Himal Kc
himal_k94@gmail.comI made this flan for a special occasion and it was perfect! It was so creamy and smooth, and the blood orange flavor was just right. I would definitely recommend this recipe.
Samim Khan
k_s33@gmail.comThis blood orange flan is a showstopper! It's so beautiful and elegant, and the flavor is out of this world. I served it at a dinner party and it was a huge hit. Everyone loved it!
Richard Strong
sr@yahoo.comI was a bit skeptical about using blood oranges in a flan, but I'm so glad I tried it! The flavor was amazing. The flan was also very easy to make. I'll definitely be making this again.
Yoosuf Shayaan
s.y88@gmail.comThis flan was absolutely delicious! The blood oranges gave it a unique and refreshing flavor. I loved the contrast between the creamy custard and the slightly tart oranges. This recipe is a keeper!
Jocelyn Lillian Taylor
j52@yahoo.comI've never made flan before, but this recipe was easy to follow and turned out great! The blood oranges added a beautiful color and flavor to the dish. It was a hit with my family and friends.
Paul Campbell
paul.campbell@yahoo.comThis blood orange flan was a delightful treat! The citrusy flavor of the oranges paired perfectly with the creamy custard filling. The texture was smooth and velvety, and the caramel sauce added the perfect finishing touch. I highly recommend this re