Orange Flan With Almonds Recipe

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Orange Flan With Almonds Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

These appetizers are part of our collection of over 60,000 recipes.

If you are looking for other appetizers, you can find more information on the sites listed below:

Appetizers on Yahoo
Appetizers on DMOZ
Appetizers Recipe Ideas
Appetizers on Looksmart


 




Orange Flan With Almonds

 

Ingredients

4 cup light cream or half and half
1 tsp vanilla
4 whole eggs
2 egg yolks
1/4 cup fresh or frozen orange juice (not c, oncentrate)
1 cup plus 3 tbsps sugar
1 tsp grated orange rind
1/2 cup water
2 cup toasted almond slices



 

Preparation

Makes 6 servings

Heat oven to 325 degrees.

Scald cream or half and half in heavy saucepan. Cook over medium heat
until liquid is reduced by one quarter, to 3 cups. Stir in vanilla
and set aside.

Beat eggs and yolks in large bowl with orange juice, 2 tbsps sugar and
orange rind. Gradually pour in hot cream while whisking vigorously.
Set aside.

Dissolve remaining sugar in water. Heat in heavy skillet until syrup
is golden brown.

Pour caramel syrup into six custard cups, tipping and turning cups
until insides are evenly coated. Let caramel sit until set.

Pour egg mixture into cups over caramel syrup. Place cups in large
pan of hot water. Bake 25 minutes, or until a knife inserted in the
center comes out clean. Cool completely.

Unmold flans onto individual dessert plates so that caramel side is
on top. Sprinkle with almond slices and serve.

Posted by: Bill McGimpsey

 

 

Servings: 6

 

 

 

 


 

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