- 1 can sweetened condensed milk
- equal ammount of freshly squeezed orange juice
- 3 eggs
- 1 tsp orange zest(fresh)
- 1 cup sugar for caramel sauce
- 1 8 inch ring mold
For caramel sauce: put 1 cup sugar in the ring mold. Place the mold directly over medium heat. With a wooden spoon, keep stirring the sugar as it melts. Be extra careful as this gets VERY HOT. After the sugar melts into a golden caramel, spoon it up the sides of the mold.
Let it cool while preparing the flan.
Combine the condensed milk, orange juice, orange zest and eggs in a blender. Mix until smooth. Pour this mixture into the prepared mold and place it in the center of a cookie sheet. Add about an inch of water to the cookie sheet. Bake the pudding for about one hour at 325 to 350 degree oven. It will depend on your oven. The pudding will turn golden brown on top and start separating from the sides of the mold.
Let it cool to room temp. and place in refrigerator, preferably overnight or for at least 6 hrs.
Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert. The pudding will slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10.
It can be easily doubled if you want a bigger pudding.
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Source: My Files
Submitted By: Elaina Kimball
Brazilian Orange Flan