Maximum Living Fiesta Flan
Flan is a dish with a rich historical background. Originally a savory dish created as a way to deal with a surplus of eggs in the Roman Empire, it remained popular through the years, while evolving into the sweet dessert we know today. Especially popular in Spain, it was exported to Mexico where the dish evolved further, and is a staple of Mexican Cuisine!
½ cup sugar
2 ½ cups milk
½ cup Cream
½ cup sugar
1 ½ teaspoons vanilla
1 teaspoon zested orange peel
Sliced Kiwi and Strawberries
Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it completely melts and turns dark gold.
Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold. Feel free to experiment with other molds like bundt pans or multiple smaller ones or ramekins for individual flans.
In a large mixing bowl, lightly beat the eggs.
Stir in milk, 1/2 cup sugar, vanilla and orange peel.
Place caramel coated ring mold in another larger pan.
Pour egg mixture into the ring mold and pour hot water into base pan to make a water bath.
Bake at 325F for about an hour or until a knife comes out clean.
Remove from oven and water bath. Cool flan pan on a wire rack, then chill for 3-4 hours
Loosen edges of flan with a smooth knife, slip knife down the sides to let air in.
Place a serving platter over the mold and flip platter and pan upside down, gently lift flan mold pan off.
Spoon out from the mold any excess caramel that may remain and drizzle over flan.
Put sliced fruit in bowls and serve with flan
** If you really want to round out the experience of this dessert, I suggest you serve with a small scoop of Tillamook Oregon Hazelnut Salted Carmel Ice Cream.