-
1
Butter a bundt cake mold and place in freezer.
-
2
For Sugar Syrup: Place sugar in a medium sized skillet and heat at low, allowing sugar to caramelize.
-
3
Do not mix, occasionally shake skillet.
-
4
Boil Water.
-
5
When sugar is caramelized, add boiling water, one spoon at a time and mix.
-
6
Set aside 2 tablespoons of the sugar and pour the rest into the bundt cake mold.
-
7
Place in freezer.
-
8
Preheat oven to 325.
-
9
Add half and half, heavy cream, orange peel and sugar to a large saucepan and bring to a simmer over medium low heat.
-
10
Add in left over caramelized sugar.
-
11
In a small bowl, beat egg yolks until frothy.
-
12
Once cream is hot, add 1 cup of the cream to the egss and mix.
-
13
Then pour back into sacepan and stir for one minute in order to heat up.
-
14
Remove from heat and ass Port Wine.
-
15
Stir then strain the custard cream through a fine sieve.
-
16
Optional: Add some port wine to the mold.
-
17
Then pour custard cream into the mold.
-
18
Place mold into a backing pan and fill the baking pan with warm water, until covering half of the mold.
-
19
lace in oven and bake for about an hour and a half, or until a tooth pick can be inserted into the center and pulled out clean.
-
20
Cool for an hour.
-
21
Refridgerate for about 4 to 5 hours or until firm.
-
22
To invert flan, quickly dip mold into hot water and turn the mold onto dessert plate with a turned up rim.
-
23
Cut into slim wedges and serve.
