My daughter wanted a grapefruit this morning.
When I told her we didn’t have any, I explained to her that the season for our favorite Texas red grapefruits is winding to a close. This reminded me that I needed to post this recipe for Orange Scented Flan, since Spring is here. Good-bye winter. So long citrus.
I love variations on traditional flan, like coconut or citrus flavors. This flan gets its kick from freshly squeezed oj, a cinnamon stick and Grand Marnier. As an added bonus, it will keep in the fridge for a couple of days, making it a superb candidate for a make-ahead dessert.
It makes a lovely close to a fajita or enchilada supper. Enjoy! -alyce eyster Photo: Fulton Davenport
- 1 cup sugar
- 1 cup half & half
- ½ cup milk
- ½ cup freshly squeezed orange juice
- 1 cinnamon stick
- 4 large eggs
- 1 Tblsp Grand Marnier
- 1½ tsp pure vanilla extract
- orange zest for garnish
- Caramelize the ramekins. Place the ramekins in a baking pan deep enough to hold about 2 inches of water. Place ½ cup of the sugar in a small, heavy saucepan. Add ¼ cup of water and stir to comine. Simmer over low heat until the sugar has dissolved.
- Turn up the heat a little and swirl the pan until the syrup begins to color and turns a deep, even amber. Quickly divide the syrup between the 6 ramekins, tilting them to spread the caramel over the bottom and up the sides a bit.
- Prepare the custard. In a medium saucepan, combine the half & half, milk, orange juice, cinnamon stick and remaining ½ cup sugar. Bring to a simmer while stirring occasionally, then cover, remove from the heat and let steep for 20 minutes.
- Preheat the oven to 325 degrees F. Whisk the eggs, Grand Marnier and vanilla extract together in a large bowl, then slowly whisk in the milk mixture. Return the mixture to the stove over low heat, stirring constantly. Cook gently until the mixture thickens slightly. Strain through a sieve into a pitcher with a pouring spout. Divide the custard between the 6 ramekins.
- Add about 2 inches of hot water to the pan, cover with cover with foil and bake in the middle of the oven until the custards are barely set, about 20 to 25 minutes. Let them cool completely and then refrigerate for several hours.
- When ready to serve, unmold the custards by running a dull knife around the edges of the ramekins. Invert a serving plate over each ramekin, then reverse the two and jiggle until you hear the flan drop onto the plate. Scrape any caramel remaining in the ramekin onto the flan. Garnish with the orange zest and serve.