Orange Cream Flan
Ingredients:
1 cup sugar
4 oz 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
Method:
Preheat oven to 325° F. Set aside 8x8 square pan or shallow 11/2 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.
