WEEKDAYS 1e|12c|p

Carla Hall's Blender Flan

Blender Flan Carla Hall
Custard with Rosemary Orange Caramel
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by :
Blender Flan Recipe: Traditional caramel gets a fancy upgrade with the addition of zippy orange zest and aromatic rosemary.
share
ingredients
  • For the Rosemary Orange Caramel:
  • 2 Rosemary sprigs
  • 1/2 Orange (zested in large strips)
  • 2 cup Water
  • 1 cup Granulated Sugar
  • For the Custard:
  • 8 ounces Cream Cheese (softened)
  • 1/2 cup Granulated Sugar
  • 14-ounce can Sweetened Condensed Milk
  • 1 cup Evaporated Milk
  • 6 Eggs (room temperature)
  • 1 tablespoon Orange Juice
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Salt
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat oven to 350 F.
  • 2
    2 Rosemary sprigs
    1/2 Orange (zested in large strips)
    2 cup Water
    For the Rosemary Orange Caramel: Bring water to a boil in a small pot. Add the rosemary, orange zest and reduce to a simmer. Cook until water has reduce by half. Pour mixture through a strainer, reserving water and discarding rosemary and zest.
  • 3
    1 cup Granulated Sugar
    Return water to the pot and add sugar, stir to dissolve over medium heat. Increase heat to medium-high and cook until mixture turns golden brown, about 10 minutes. Remove from heat and evenly distribute between 12 ramekins, swirling each to evenly coat the bottom. Set in a baking dish or roasting pan to rest.
  • 4
    8 ounces Cream Cheese (softened)
    1/2 cup Granulated Sugar
    14-ounce can Sweetened Condensed Milk
    1 cup Evaporated Milk
    6 Eggs (room temperature)
    1 tablespoon Orange Juice
    2 teaspoons Vanilla Extract
    1/2 teaspoon Salt
    For the Custard: Combine the ingredients in a blender and process on low until evenly smooth. Do not over mix. Divide the mixture between the 12 ramekins with caramel. Fill the baking dish or roasting pan with enough water to come half way up the ramekins.
  • 5
     
    Bake for 25 to 30 minutes, until custard is slightly giggly and a toothpick comes out clean when inserted into the center.  Remove from oven and allow to cool in the water for 10 minutes.
  • 6
     
    Remove from water and dry ramekins before placing in the fridge to cool for 1 hour. Once cool, cover and chill overnight.
  • 7
     
    To serve loosen flan with a paring knife run around the edges of the ramekin. Flip each onto a plate topping with any caramel left in the ramekin.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes