Blueberry Orange Flan

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Spring 2016

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Blueberry Orange Flan

Blueberry Orange Flan
Butter for ramekins
3/4 cup sugar
1/3 cup water
3/4 cup fresh blueberries
1⅓ cups milk
3 tbsp. triple sec or other orange liqueur
1 tsp. vanilla extract
5 egg yolks
2 whole eggs
1 (14-oz.) can sweetened condensed milk
Finely grated zest of 1 small orange

Prep: 30 minutes Cook: 1 hour, 15 minutes total Serves: 6

1. Preheat oven to 325°F and very lightly butter six 1-cup ramekins. Place sugar in a small saucepan and drizzle water over the top. Cook over medium-high heat without stirring until mixture starts to lightly brown. Reduce heat to medium and cook until golden brown, swirling pan occasionally. Remove from heat and swirl pan until mixture is a deep golden brown. Quickly pour into ramekins, tipping to coat the bottoms completely. Place equal amounts of blueberries in each and set aside to cool.
2. Whisk together remaining ingredients in a large bowl and carefully pour over cooled caramel mixture. Set in a large baking dish and add hot water halfway up the sides of the ramekins.
3. Bake for 1 hour, then let cool slightly before removing ramekins from water. Chill for several hours or overnight.
4. Just before serving, run a very small sharp knife or toothpick carefully around the rim of each dish. Top each with a small dessert plate and invert; shake gently until flan is released from ramekin.  

Nutritional Information:
Nutrition per serving: 471 calories, 11 g protein, 14 g total fat (8 g sat., 0 g trans),
73 g carbohydrate, 1 g fiber, 69 g sugar, 243 mg cholesterol, 123 mg sodium, 24 points


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