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