*  Exported from  MasterCook  *

                          CITRUS CARAMEL FLAN

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Low-fat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----CARAMEL-----
  2                    3x1-inch strips orange peel
                       -- (orange part only)
                       -- cut into thin slivers
    1/2   c            Sugar
  1       tb           Fresh lemon juice
  2       tb           Cold water
                       -----CUSTARD-----
  2       c            Low-fat milk
  1       tb           Coarsely chopped orange peel
                       -- (orange part only)
  2                    Whole cloves
  1                    Cinnamon stick
  2       lg           Eggs
  1                    Egg yolk
    1/4   c            Sugar
  1       t            Vanilla extract

 FOR CARAMEL: Divide orange peel among six 3/4-cup custard cups.  Combine
 sugar and lemon juice in heavy small saucepan.  Stir over low heat until
 sugar dissolves.  Increase heat; boil without stirring until syrup turns
 golden, brushing down sides of saucepan with wet pastry brush to prevent
 sugar crystals from forming and swirling saucepan occasionally, about 7
 minutes.  Add 2 tablespoons water (caramel may bubble up); swirl saucepan
 to combine.  Pour caramel over strips of orange peel in custard cups,
 dividing evenly.

 FOR CUSTARD: Position rack in center of oven and preheat to 325 F.
 Combine milk, orange peel, cloves and cinnamon in heavy medium saucepan.
 Heat over medium heat until tiny bubbles form around edge of pan, stirring
 occasionally.  Remove from heat.  Cover and steep 15 minutes.

 Strain milk mixture, discarding solids.  Whisk eggs, egg yolk, sugar and
 vanilla in medium bowl to blend.  Gradually whisk in warm milk.  Pour
 custard over caramel in cups.  Place cups in large baking pan.  Transfer
 baking pan to oven.  Carefully add enough boiling water to baking pan to
 come halfway up sides of cups.  Bake until custards are set and knife
 inserted into center comes out clean, about 1 hour 5 minutes.  Cool in
 water bath on rack 2 hours.

 Remove cups from water bath; cover with plastic and chill overnight.
 Loosen edges of caramel, using tip of small knife.  Invert onto plates,
 letting caramel drip over custard; serve.

 PER SERVING: calories, 180; fat, 4 g; sodiumm, 63 mg; cholesterol, 113 mg

 * Source: Bon Appetit - April 1994
 * Typed for you by Karen Mintzias



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