Pudim de Laranja (Orange Flan in Caramel Sauce) (Emeril Lagasse) |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
1 1/4 cups sugar |
1 tablespoon fresh lemon juice |
juice from one orange |
3 eggs |
1 cup heavy cream |
Directions:
1. Preheat the oven to 350 degrees F. In a heavy non-reactive saucepan, over medium heat, combine 1 cup of the sugar and lemon juice. Cook, stirring constantly, for about 10 minutes, or until the sugar dissolves and turns smooth and brown. Remove from the heat and spoon 1 tablespoon of the caramel into each of 4 (6-ounce) custard cups. In a mixing bowl, combine the remaining sugar, orange juice, eggs and cream. Whisk well. Evenly divide the mixture among the custard cups. Place the cups in a baking pan and fill the pan with enough water to reach three quarters of the way up the side of the cups. Bake for about 45 minutes to 1 hour, or until the custard sets and a knife inserted in the custard comes out clean. Let cool, refrigerate for a least 4 hours. When ready to serve, use a thin knife to loosen the custard around the edges of the cup. Invert onto chilled dessert plates.
|
|