Orange Coffee Flan Recipes

Steps:

• Heat the sugar in a medium saucepan over medium heat until it begins to melt.
• Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
• Stir in the orange zest and cook 30 seconds.
• Pour into a 9-inch round cake pan tilt to coat.
• Let harden, about 10 minutes.
• Preheat the oven to 350 degrees F.
• Dissolve the espresso powder in 1 T warm water in a large bowl.
• Whisk in the eggs.
• Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
• Pour the mixture through a fine-mesh sieve into the cake pan.
• Loosely cover the cake pan with foil (do not let the foil touch the custard).
• Line a roasting pan with a kitchen towel and set the cake pan on top.
• Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
• Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
• Remove from the oven and let cool in the water bath, about 1 hour.
• Remove from the water, cover with plastic wrap and chill at least 8 hours.
• Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
• Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
• Cut into wedges.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
• Allow to cool to room temperature then refrigerate until cold, about 2 hours.
• Caramel:
• 3/4 cup sugar
• 1/4 cup water
• Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins.
• Yield: enough to coat 4 to 6 ramekins

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
• Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
• To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.

Steps:

• Preheat the oven to 325 degrees. To make the caramel, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the mixture turns a light amber color. Pour into an 8-cup souffle dish and set aside.
• To make the custard, place the milk and zest in a medium saucepan. Bring the milk to a boil over medium heat, cover, remove from heat and let stand 10 minutes. Meanwhile, in a large bowl, whisk together the eggs, yolks and sugar. Whisking constantly, pour the milk into the eggs. Add the salt and strain the custard into the souffle dish. Let stand 2 to 3 minutes and skim the foam from the top.
• Place the souffle dish in a deep baking pan and pour enough hot water in the pan to reach halfway up the sides of the dish. Bake until the flan is just set (it will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 1 1/2 hours. Remove from the oven and remove the souffle dish from the water. Let stand at least 30 minutes before serving or refrigerate, loosely covered, and serve chilled.
• To serve, run a small knife around the edge of the dish to loosen the flan. Turn out onto a rimmed serving dish. Slice into wedges and spoon caramel over each piece.

Steps:

• Heat oven to 325°F. Spread sugar evenly over bottom of heavy skillet. Cook over medium heat, stirring constantly, until sugar melts and turns light caramel color. Add 3 tablespoons boiling water, stirring until sugar is dissolved. Pour into ungreased quiche dish or 10-inch glass deep-dish pie pan or 8-inch (2-quart) square baking dish . Tilt to evenly cover bottom; set aside.
• In medium bowl, beat remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until thoroughly blended. Pour over caramelized sugar. Place baking dish in large pan (broiler pan). Pour 1 inch hot water into broiler pan.
• Bake 40 to 45 minutes or until mixture is almost set and knife inserted in center comes out clean. Cool 1 hour; refrigerate 1 hour. Run knife around outside edge to loosen; turn upside down onto 12-inch round serving plate with raised sides to hold liquid. Garnish with spun sugar.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
• Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
• Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
• Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
• Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

Steps:

• Preheat oven to 325°F with rack in middle.
• Bring water and 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Immediately pour caramel into baking dish and tilt to coat bottom (dish will be hot). Cool until hardened, 10 to 15 minutes.
• Whisk together remaining ingredients, including remaining 3/4 cup sugar (or blend in a blender). Pour custard over caramel.
• Bake in a water bath until custard is set 3 inches from edge but still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
• To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 30 minutes before serving.

Steps:

• In 2-quart heavy saucepan, heat caramel ingredients to boiling. Reduce heat to medium. Cook without stirring 13 to 18 minutes or until sugar turns golden brown in color and is caramelized. Into 2 ungreased 9-inch round cake pans (do not use dark or nonstick pans), quickly pour caramelized sugar and immediately tilt pans so sugar covers bottoms; set aside.
• Fill shallow pan half full with water; place on lowest oven rack. Place second oven rack in middle position. Heat oven to 325°F.
• In medium bowl, beat flan ingredients with whisk or fork until blended. Pour milk mixture over caramelized sugar in each pan.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon mixture evenly over milk mixture in pans.
• Bake cakes on middle rack 44 to 52 minutes or until cakes spring back when touched lightly in center. Cool 30 minutes; run knife or spatula around edges of pans. Place serving plate upside down on each pan; turn plate and pan over. Leave pans over cakes 1 minute so caramel can drizzle over cakes. Serve warm or cold. Store covered in refrigerator.

Steps:

• Heat oven to 350°F.
• Cook milk, orange zest, cardamom, 3/4 cup sugar and 1 Tbsp. coffee in saucepan 5 to 7 min. or until sugar is dissolved, stirring frequently. Remove from heat. Reserve for later use.
• Meanwhile, cook water, corn syrup and remaining sugar in separate saucepan on medium heat 15 to 20 min. or until mixture is a light amber color, gently swirling pan every few minutes. (Do not stir.) Turn off heat. Add remaining coffee; stir until dissolved. Pour into 9-inch round pan; swirl to evenly coat bottom of pan with sugar mixture. Cool slightly.
• Pour reserved milk mixture through fine-mesh strainer into blender or food processor container. Add cream cheese; blend until smooth. Add eggs; blend well. Carefully pour over syrup in pan.
• Place filled 9-inch pan in larger pan, then place on middle rack in oven. Add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 48 to 57 min. or until knife inserted near center comes out clean. Remove flan from water bath; cool completely.
• Refrigerate flan 4 hours. When ready to serve, place flan pan in larger pan filled with hot tap water. Let stand 2 min. Run knife around edge of pan to loosen flan; unmold onto plate.

Steps:

• Heat oven to 350°F.
• Cook water and 3/4 cup sugar in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
• Blend milk, cream cheese and coffee in blender until smooth. Add eggs and remaining sugar; blend well. Pour over syrup in pan. Place pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
• Bake 50 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely.
• Refrigerate flan 4 hours. Unmold onto plate; spoon any caramel sauce from bottom of pan over flan. Serve topped with COOL WHIP and cinnamon.