- Recipe Yield: 8
Chef Bren Herrera puts her twist on the cultural dessert flan. She reveals the secret ingredients to add a tasty spin to your next dish. This new flavor infusion will make you want to eat dessert first.
- 6 tablespoons sugar
- 3 whole eggs, whisked
- 1- 14 ounce can sweetened condensed milk
- 14 ounces whole milk
- 3/4 cup high- quality orange marmalade, divided
- 1 tablespoon grated ginger, fresh
- 1 teaspoon vanilla extract
- 3 splashes of orange bitters
- 1 teaspoon orange zest
- Orange slices or peels, optional
- Whisk eggs in a medium-sized bowl.
- Add and combine sweetened condensed and regular milk, half of the marmalade, ginger, vanilla extract, and bitters. Set aside.
- Add sugar to the aluminum flan mold and bring to medium-high heat.
- Allow all of the sugar to meltdown until golden caramel, stirring constantly. Do not allow sugar to burn.
- 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.
- Let sit for two minutes until sugar sets.
- Pour the flan mixture into the pan using a medium-mesh hand strainer.
- 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.
- Add two cups of water to a large saucepan and gently place the flan pan into the baño de Maria.
- Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm.
- Once the flan is fully cooked, immediately low heat and let simmer for 5 minutes.
- Remove the flan pan from the baño de Maria and discard excess water from the saucepan.
- Do not remove flan from pan. Refrigerate for 5-7 hours or overnight.
- To serve, loosen the sides of the flan all the way around using a butter knife.
- Take a large plate, place upside down on top of the flan, and flip!
- Spread remaining marmalade over the top of the flan.
- Zest orange and dust throughout.
- Garnish with orange slices or twists.
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