Passover 2002: Freeing the Seder


  Orange Flan

The Chef
PETER HOFFMAN of Savoy

Servings
Serves eight.

Ingredients
3/4 cup sugar
1 cup blanched almonds
Zest of 1 orange
7 eggs
1 and 1/4 cups fresh-squeezed orange juice
3 tablespoons Grand Marnier

Cooking Instructions
Preheat the oven to 350 degrees.

Combine 1/2 cup sugar with 1/4 cup water in a small stainless-steel or enamel pan. Bring to a boil over low heat until the sugar melts. Swirl the pan (do not stir) and continue to heat until the sugar turns golden, and immediately remove from heat. Carefully divide the caramel among 8 ramekins, making sure that the bottom of each ramekin is covered. Set aside.

Grind the almonds in a food processor. Add the remaining sugar, the orange zest, and the eggs, and process until smooth. Add orange juice and Grand Marnier, and process quickly. Pour the mixture into the ramekins and place them in a baking dish. Set the dish on the middle rack of the oven and pour hot water into the baking dish until it comes halfway up the sides of the ramekins.

Bake for 15 minutes, remove from oven, and set aside to cool in the water bath for 30 minutes. Chill in the refrigerator for 3 hours or overnight.

To serve, cut around the edge of each ramekin and unmold, allowing the caramel to pour over the custard.

 







 
 
   
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