Amaretto Flan with Blood Oranges

>> Wednesday, May 8, 2013

This velvety-rich dessert is a delicate end to a sweet Mother's Day meal. Bake this for her, and she'll never forget it.


2/3 cup white sugar
4 eggs
1 14 oz can sweetened condensed milk (we use low-fat or fat-free for both milks)
1 12 oz can evaporated milk
1/4 tsp salt
2 tsp vanilla extract
2 tbsp amaretto liqueur, divided
1 very ripe blood orange (should squeeze easily but the skin should not be dull and dry)


Preheat the oven to 350 degrees. Oil a glass or metal round 9" pan.

Place the sugar in a medium saucepan. Heat it over medium-low heat, stirring constantly, until the sugar is melted and slightly browned. Pour the syrup into the baking pan and swirl it to coat the sides.

Put the eggs in the mixing bowl and beat at medium speed until frothy. Pour in the milks, salt, vanilla, and 1 tbsp amaretto, and beat until smooth. Pour the mixture into the baking pan and cover it with aluminum foil.

Bake at 350 degrees for 60 minutes, or until the egg mixture is completely set. Remove the foil and allow it to cool. Place a dish over the pan and invert the baking dish so the flan and syrup is on the plate.

Peel the orange and completely remove all the white pith. Thinly slice the orange, and arrange the slices on top of the flan. Sprinkle with the remaining 1 tbsp of amaretto.

Serves 6-8.


Post a Comment

Talk to us - we love hearing from our readers!

Related Posts Plugin for WordPress, Blogger...

  © Blogger template Simple n' Sweet by 2009

Back to TOP