- 1 cup sugar
- 1/4 cup hot water
- 2 oranges
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1/2 cup whole milk
- 6 large eggs
- 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
Preheat oven to 350°F. Combine sugar and water in small bowl; stir to blend until mixture resembles wet sand. Pour sugar mixture into small saucepan on medium; cook without stirring 4–5 minutes or until golden. Reduce heat to low; simmer 2–3 more minutes or until caramel colored.
Zest 1 orange (1 tablespoon). Peel skin from remaining orange using a vegetable peeler (about 6 pieces) and set aside to use as a garnish (optional).
Spoon caramel into 8 (6-oz) oven-safe ramekins and carefully swirl caramel to coat bottom of each (will be very hot). Arrange ramekins in large roasting pan.
Combine remaining ingredients; whisk until blended and smooth. Divide batter over caramel in ramekins. Place roasting pan on middle oven rack and fill pan with about 2 inches of warm water. Bake flan 50–60 minutes or until a knife inserted in the center comes out clean.
Transfer ramekins from water bath to wire rack and let stand 30 minutes to cool, then chill 3 hours.
Run a paring knife around edge of each ramekin, then invert each flan onto serving plate. Spoon any remaining caramel on top of flan. Serve with orange peels as garnish.
CALORIES (per 1/8 recipe) 340kcal; FAT 11g; SAT FAT 6g; TRANS FAT 0g; CHOL 170mg; SODIUM 160mg; CARB 51g; FIBER 0g; SUGARS 50g; PROTEIN 12g; VIT A 0%; VIT C 0%; CALC 20%; IRON 6%
Source: Publix Aprons® recipe