to Prep & to Cook
Yields 6 (6 servings × 1)
This gluten free dessert is so yummy you won't miss a thing, but you'll be left wanting more. (Photo source: http://www.flickr.com/photos/adriennenorman/)
1 teaspoon orange zest
1.5 teaspoons vanilla
3 cups milk
1 cup sugar
Heat 0.5 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
Remove from heat and immediately pour into a 10 inch round cake pan. Swish it around so it evenly coats the bottom of the pan.
In a large mixing bowl, lightly beat the eggs.
Stir in milk, 0.5 cup sugar, vanilla, and orange peel.
Place caramel coated cake pan in another larger roasting pan and place on an oven rack.
Pour egg mixture into the cake pan, and pour the hottest tap water possible in the roasting pan to a depth of 1 inch.
Bake at 325 degrees F for close to l hour or until a knife comes out clean.
Cool flan on a wire rack. Chill for at least 3 1/2 hours.
To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
Place the serving platter over the cake pan and flip to allow the flan to slip onto the platter.
Spoon the caramel that may remain in the mold on top of the flan. Top with grated orange zest.
Recipe by Sue