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Tamara Murphy

caramelized flan from pinhao
Chef Tamara Murphy of Brasa – Seattle, WA
Adapted by StarChefs

Yield: 8-10 Servings


    Caramelized Sugar Syrup
  • ½ cup sugar
  • ½ cup boiling water

  • Flan
  • 2 cups half and half
  • 2 cups heavy cream
  • 1 cup sugar
  • 4 strips orange zest
  • 2 Tablespoons caramelized sugar syrup
  • 12 jumbo egg yolks
  • ¼ cup tawny port


For Syrup:
Place sugar in medium, heavy skillet. Caramelize sugar until deep amber. Reserve small amount for custard and pour remaining syrup into flan molds.

For Flan:
Preheat oven to 325°F. Combine half and half, heavy cream and sugar in large, heavy saucepan. Add orange zest and bring to simmer over moderately low heat, stirring occasionally. Blend in 2 Tablespoons of reserved caramelized syrup. Separately, beat egg yolks until frothy, blend small amount of hot cream into eggs. Pour egg mixture back into pan, and heat, stirring constantly, 1 minute. Remove from heat and add port. Strain. Pour into prepared flan molds. Bake, uncovered, 1 hour or until knife inserted comes out clean. Refrigerate several hours before serving. Dip mold in warm water and invert. Slice into thin servings.