Subj : Passover Desserts - 35
To   : All
From : Dave Drum
Date : Sat Apr 20 2024 03:46 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Orange-Almond Flan
Categories: Deserts. ci, Nuts
     Yield: 9 servings

     3 c  Granulated sugar
     8 lg Egg yolks
     4 lg Eggs
     1 tb Grated orange zest
   3/4 c  Fresh squeezed orange juice
   3/4 c  Whole blanched almonds; fine
          - ground
          +=OR=+
     1 c  Fine ground almonds

 Set oven @ 350oF/175oC.

 In a medium saucepan, combine 1 cup sugar with 4 cup
 water. Stir until completely dissolved. Place pan over
 medium heat, stirring constantly, until syrup begins to
 bubble. Stop stirring and allow pan to sit until syrup
 begins to turn golden at edges, brushing down any sugar
 crystals with a brush dipped in cold water. Occasionally
 rotate pan to mix syrup without stirring it, then
 replace over heat. Continue doing this until syrup is
 evenly golden brown. Pour caramel into an 8" round flan
 mold or cake pan, or 10 to 12 3" fluted molds, tilting
 to spread caramel evenly along bottom. Set aside.

 In a medium saucepan, mix together remaining 2 cups
 sugar with 1 cup water. Bring to a boil over medium
 heat, and boil for 4 minutes. Remove from heat and set
 aside to cool until lukewarm.

 Whisk together yolks and whole eggs until blended, then
 pour through a fine mesh strainer into a bowl. Add
 orange zest, orange juice and ground almonds. Whisk in
 sugar syrup. Pour into caramel-lined mold or molds,
 filling to just below rim. Cover mold or molds tightly
 with foil.

 Place mold or molds into a larger pan. Pour enough hot
 water into large pan to reach halfway up side of flan
 mold. Bake until a knife inserted halfway into flan
 comes out clean, 30 minutes to 1 hour, depending on type
 of pan and oven used.

 Allow flan to cool, then refrigerate until thoroughly
 chilled, at least 2 hours. Just before serving, warm
 base of pan by dipping it briefly in a pan of hot water.
 Invert onto a plate, and serve immediately.

 By: Joan Nathan

 Yield: 8 to 10 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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