Creamy Orange Flans

1. 1

   In a small skillet, combine sugar and orange juice; cook over medium-low heat for 10-15 minutes or until mixture is golden brown, stirring occasionally. Quickly pour into six ungreased 6-ounce ramekins or custard cups, tilting to coat bottom of dish. Let stand for 10 minutes.

2. 2

   For custard, in a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a small bowl, whisk the eggs, sugar and salt. Stir half of the warm milk into egg mixture; return all to pan and mix well. Stir in orange zest and extract. Slowly pour into prepared ramekins.

3. 3

   Place ramekins in a baking pan. Fill pan with boiling water to a depth of 3/4 in. Bake, uncovered, at 325u00b0 for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 1 hour. Cover and refrigerate for at least 3 hours.

4. 4

   Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.