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Coffee Flan with Sliced Oranges

The cooking time for the flan depends on the size of the baking dish and the depth of the flan. Choose either a 1 1/2 quart soufflé dish, about 7 1/2 inches in diameter, or a 5-cup ring mold. In the ring mold, the flan will require about 35 to 45 minutes cooking time, or until a small knife inserted 1/2 inch from the edge comes out clean. Chill and unmold as directed.

Ingredients:

• 2/3 cups plus 1/2 cup sugar
• 1/3 cup water
• 3 whole eggs
• 2 egg yolks
• 1 Tbsp. coffee liqueur (optional)
• 1 tsp. vanilla extract
• 2 cups half-and-half
• 1/4 cup strong brewed coffee
• 2 tsp. instant espresso coffee powder
• 3 oranges, peeled, halved and sliced 1/4 inch thick (optional)

Cooking Instructions:

Combine 2/3 cup of the sugar and the water in a large sauce pan. Cook and stir over medium-high heat until the sugar is completely dissolved. Boil without stirring until the mixture turns a golden caramel color, about 9 minutes. Immediately pour the caramel into a 1 1/2-quart soufflé dish or other similar mold; immediately tilt and rotate dish to coast the bottom and 1 1/2 inches up the side. Work quickly to coat the dish before the caramel hardens, but take care to not splatter any of the hot caramel onto your skin. Set the dish aside.

Preheat the oven to 325ºF. In a large bowl, whisk together the eggs, yolks, coffee liqueur, vanilla and remaining sugar. Scald the half-and-half in a saucepan over medium heat until bubbles begin to form around the edge of the pan; stir in the coffee and espresso powder. Slowly add to the egg mixture, whisking constantly. Strain the custard mixture into the prepared soufflé dish and cover tightly with foil.

Put the dish in a large baking pan and add enough boiling water to the pan to reach halfway up the side of the dish. Bake in the heated oven until a small knife inserted near the center comes out clean, 45 to 50 minutes. Take the dish from the baking pan, remove the foil and let cool completely. Cover the dish with foil and chill the flan at least 8 or up to 30 hours. To serve, run small sharp knife around the edge of the mold and invert onto a serving plate. If you like, garnish each serving with orange slices.

Servings Per Recipe: 8

265 cal. / 5g prot. / 40g carbo. / 5g sat. / 3g mono. / 5g poly. / 0g om-3 / 119mg chol. / 45mg sdm.