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Pudim De Laranja (Orange Flan In Caramel Sauce)
1
1
1/4 Cup Sugar
Tablespoon Fresh lemon juice
Juice from one orange
3
1
Eggs
Cup Heavy cream
Preheat the oven to 350 degrees F. In a heavy non−reactive saucepan, over
medium heat, combine 1 cup of the sugar and lemon juice. Cook, stirring
constantly, for about 10 minutes, or until the sugar dissolves and turns
smooth and brown. Remove from the heat and spoon 1 tablespoon of the caramel
into each of 4 (6−ounce) custard cups. In a mixing bowl, combine the
remaining sugar, orange juice, eggs and cream. Whisk well. Evenly divide the
mixture among the custard cups. Place the cups in a baking pan and fill the
pan with enough water to reach three quarters of the way up the side of the
cups. Bake for about 45 minutes to 1 hour, or until the custard sets and a
knife inserted in the custard comes out clean. Let cool, refrigerate for a
least 4 hours. When ready to serve, use a thin knife to loosen the custard
around the edges of the cup. Invert onto chilled dessert plates.
Yield: 4 servings
Pudim De Laranja (Orange Flan In Caramel Sauce)
497
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