Orange Marmalade & Ginger Flan by Chef Herrera

Instructions

1. Whisk eggs in a medium-sized bowl.
2. Add and combine sweetened condensed and regular milk, half of the marmalade, ginger, vanilla extract, and bitters. Set aside.
3. Add sugar to the aluminum flan mold and bring to medium-high heat.
4. Allow all of the sugar to meltdown until golden caramel, stirring constantly. Do not allow sugar to burn.
5. When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the mold. Use a pastry brush if you are not experienced in handling extremely hot caramel.
6. Let sit for two minutes until sugar sets.
7. Pour the flan mixture into the pan using a medium-mesh hand strainer.

1. If you have a traditional 10″ flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches.
2. Add two cups of water to a large saucepan and gently place the flan pan into the baño de Maria.
3. Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm.
4. Once the flan is fully cooked, immediately low heat and let simmer for 5 minutes.
5. Remove the flan pan from the baño de Maria and discard excess water from the saucepan.
6. Do not remove flan from pan. Refrigerate for 5-7 hours or overnight.
7. To serve, loosen the sides of the flan all the way around using a butter knife.
8. Take a large plate, place upside down on top of the flan, and flip!
9. Spread remaining marmalade over the top of the flan.
10. Zest orange and dust throughout.
11. Garnish with orange slices or twists.