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Orange Flan

Ingredients

Caramel:
1 1/4 cup sugar

Method

1. Place sugar in a heavy bottomed sauce pan over medium high heat and cook while stirring constantly with a wooden spoon or heat proof plastic spatula until mixture in a light amber color, about 20 minutes.
2. Pour the caramel into 1 1/2 or 2 qt. Casserole dish. Tilt dish to let caramel cover the bottom and slightly up the sides quickly so caramel does not harden.

Custard:
3 cups Milk (whole), warmed
3/4 cups sweet potato puree
3 large eggs
6 large egg yolks
1 tsp. Vanilla extract
2 tbsp. triple sec (orange liquer)

Method

1. Preheat oven to 325°.
2. Bring 3 cups of mil to a near boil in a sauce pot.
3. Whip eggs, yolks until thick and lemon in color.
4. In a mixing bowl or mixer add the sweet potato puree, milk while still whisking.
5. Pour mixture into casserole and place casserole in roasting pan. Add water to roasting pan, enough to come half way around sides of casserole.
6. Place in center of the oven and bake 45-50 minutes until mixture is firm, but a little shaky. Insert a pairing knife in the center and it should come out clean.
7. Remove from roasting pan and let cool.
8. Run pairing knife around casserole dish. Dip dish in hot water bath for 1 minute. Place a large slightly lipped serving platter over casserole and invert to unmold flan. Cut portions and plate.