Orange Flan

My daughter-in-law Alison arrived at our seder with a dessert that turned out to be a surprise hit- Orange Flan.  She used a recipe from Epicurious.com and had the nerves of steel it takes to unmold it at the seder.  Out of the pie dish came a perfect looking flan surrounded by yummy caramel sauce. If only we had taken a picture, if only I knew how to post a photo onto my blog.  Enough of the "if onlys", let's get down to the recipe.  

2 tbl. water

1 1/4 cups sugar. divided

8 large egg yolks

4 whole large eggs

2 tsp. grated orange zest

1 cup fresh orange juice

1 cup unsweetened plain almond milk

1 1/2 tsp. orange-flower water*

1/4 tsp. salt

Equipment: An 8-9 inch round ceramic or glass baking dish or metal cake pan (2 inches deep)

Preheat oven to 325 degrees with rack in middle

Bring water and 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar is dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water.  Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.  Immediately pour caramel into baking dish and tilt to coat bottom (dish will be hot).  Cool until hardened, 10 to 15 minutes.

Whisk together remaining ingredients, including remaining 3/4 cup sugar (or blend in a blender). Pour custard over caramel.

Bake in a water bath until custard is set 3 inches from edge but still wobbly in center, 1 to 1 1/2 hours.  Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools).  Chill until cold, at least 8 hours.

To unmold flan, run a thin knife around the edge of the dish, then dip dish briefly (about 20 seconds) in a pan of very warm water.  Invert on a large platter with a rim over baking dish, then quickly invert to turn flan onto platter (caramel will pour out over and around flan).  Let stand at room temperature 30 minutes before serving.

Serves 8

Notes: I have always been afraid to make caramel- the directions were scary to me.  I will now be braver and give it a try

Alison did not have orange flower water* but the orange flavor was still wonderful without it

I witnessed the unmolding-no hot water was used and the flan did not rest for 30 minutes before serving.  It was quickly eaten

Can be made the day before