Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Granulated sugar
1 1/2 c Milk
1 c Heavy or whipping cream
1 tb Vanilla extract
3 Eggs
3 Egg yolks
3 tb Orange juice

PREHEAT OVEN TO 350F. Warm a 1-quart souffle dish by placing it in
oven 5 to 6 minutes. Meanwhile, heat 1/2 cup granulated sugar in a
saucepan over high heat until it begins to melt. Cook, stirring
constantly with a wooden spoon, until sugar liquefies. Reduce heat
and cook, stirring constantly, until deep golden. Remove from heat.
Pour caramel into warmed souffle dish, turning dish to coat bottom
and sides. Invert dish onto lightly buttered aluminum foil. Cool.
Heat the milk, cream and vanilla until hot; do not boil. Remove from
heat. Beat the eggs and the egg yolks in a large bowl until light
colored. Whisk in the remaining 3/4 cup sugar and beat until light
and lemon-colored. Stir in the orange juice. Slowly whisk in warm
milk mixture. Pour custard into prepared dish. Place dish in a
roasting pan and pour boiling water into pan to come halfway up the
sides of dish. Bake until a knife inserted in center comes out fairly
clean, about 1 hour. Do not let water boil. Cool on a wire rack;
refrigerate, covered, overnight. To unmold flan: Heat 1-inch water in
a large skillet to boiling; turn off heat. Dip a knife in water and
run around edge of flan. Dip bottom of souffle dish into water for a
few seconds. Place a serving dish over top and invert onto dish. To
double recipe, make it twice. For individual custard cups, increase
sugar for caramel to 1 cup.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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