Flan

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 1/2 cup sugar
• 1/2 cup water
• 16 ounces half-and-half
• 16 ounces heavy cream
• 1 cup sugar
• 4 slices orange peel
• 12 jumbo egg yolks
• 1/4 cup port wine

Recipe

• 1 butter a bundt cake mold and place in freezer.
• 2 for sugar syrup: place sugar in a medium sized skillet and heat at low, allowing sugar to caramelize. do not mix, occasionally shake skillet.
• 3 boil water.
• 4 when sugar is caramelized, add boiling water, one spoon at a time and mix.
• 5 set aside 2 tablespoons of the sugar and pour the rest into the bundt cake mold. place in freezer.
• 6 preheat oven to 325.
• 7 add half and half, heavy cream, orange peel and sugar to a large saucepan and bring to a simmer over medium low heat.
• 8 add in left over caramelized sugar.
• 9 in a small bowl, beat egg yolks until frothy.
• 10 once cream is hot, add 1 cup of the cream to the egss and mix. then pour back into sacepan and stir for one minute in order to heat up.
• 11 remove from heat and ass port wine.
• 12 stir then strain the custard cream through a fine sieve.
• 13 optional: add some port wine to the mold.
• 14 then pour custard cream into the mold.
• 15 place mold into a backing pan and fill the baking pan with warm water, until covering half of the mold.
• 16 lace in oven and bake for about an hour and a half, or until a tooth pick can be inserted into the center and pulled out clean.
• 17 cool for an hour.
• 18 refridgerate for about 4 to 5 hours or until firm.
• 19 to invert flan, quickly dip mold into hot water and turn the mold onto dessert plate with a turned up rim.
• 20 cut into slim wedges and serve.