Cinco De Mayo Dessert- Flan

With Cinco de Mayo right around the corner, I was looking for a traditional Mexican dessert to whip up for the festivities. I debated on making some churros, then I started to get lazy and was even considering picking up some pan dulce from the local panaderia. But on Friday, The Los Angeles Times Food Section posted a picture of this flan and the recipe to go with it. Instantly I knew what I was going to make for Cinco de Mayo. I made the flan this weekend to give it a test run and everything came out wonderful. I’m typically not a fan of flan because I find it too “eggy” but this flan was not eggy at all and the orange juice caramel gave it a nice flavor.  You can find the recipe for the flan on the Los Angeles Times website (http://tiny.cc/3ayj2) or you can find it below. YUM!

3/4 cup sugar

Juice of 1 orange, about 1/2 cup

5 eggs

2 1/2 (14-ounce) cans condensed milk

1 1/2 (12-ounce) cans evaporated milk

1 3/4 cups milk

1 tablespoon amaretto

1 tablespoon vanilla

1. In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water. Bring to a boil, stirring occasionally until the sugar is completely dissolved. Continue to cook until the sugar caramelizes and turns an amber color, then
remove from the heat and immediately pour into a 13-by-9-inch glass baking dish and allow to cool to room temperature.



2. Heat the oven to 300 degrees. In a large bowl, whisk together the eggs, then whisk in the condensed, evaporated and regular milks. 

Whisk in the amaretto and vanilla, and then pour the flan base into the baking dish.



3. Place the dish inside a large roasting pan (the roasting pan must be big enough so that there is a 1-inch clearance on all sides) and fill it with enough hot water so that it comes halfway up the side of the glass baking dish. Place the pan in the oven and cook 1 1/2 to 2 hours, until a knife inserted near the center of the flan comes out clean. Remove the flan from the water bath and allow to cool, then place in the refrigerator, loosely covered, to chill until cold, preferably overnight. Invert onto a platter and serve immediately.