125
Tawny Port Wine Flan with Valencia Orange
yield: 6 (6-ounce) ramekins
½ cup sugar
½ cup boiling water
1 ½ cups half-and-half
1 ½ cups heavy cream
2 teaspoons orange zest
¾ cup sugar
3 whole eggs
3 egg yolks
3 tablespoons tawny port wine
2 Valencia oranges
In saucepan, add sugar and water. Cook down until
consistency is like maple syrup. Pour 2 tablespoons
of syrup into bottom of each ramekin. Tilt ramekin
in all directions to line bottom. Let cool before
adding custard.
Preheat oven to 350 degrees. In a heavy saucepan,
bring half-and-half, heavy cream, and orange zest
to a simmer. In a bowl, beat sugar into eggs and
egg yolks with a whisk until frothy. Gradually
pour 1 cup of cream mixture in a thin stream of
droplets into yolks. Add back into saucepan and
heat, stirring constantly for 1 minute. Remove
from heat, stir in wine, and strain the mixture
through a fine-meshed sieve and pour about ½
cup to ¾ cup into the caramel-lined molds. Set
ramekins in a 13x9 baking dish, and pour boiling
water halfway up on sides to create a bain marie,
water bath. Place on bottom rack of preheated
oven, reduce heat to 325 degrees, and bake for 25
minutes or until knife comes clean when inserted
in the center. Chill. When ready to serve, run a
dinner knife around the edges and invert onto
individual dessert plates. Garnish with zested
Valencia orange peel and segments.
Beautiful and wonderfully light and refreshing. The perfect ending for a dinner party. It's as lovely tasting as it looks!
Custard Caramelized Syrup
dinner party
