Pudim de Laranja (Orange Flan in Caramel Sauce)

1. 1

   Preheat the oven to 350 degrees F. In a heavy non-reactive saucepan, over medium heat, combine 1 cup of the sugar and lemon juice.

2. 2

   Cook, stirring constantly, for about 10 minutes, or until the sugar dissolves and turns smooth and brown.

3. 3

   Remove from the heat and spoon 1 tablespoon of the caramel into each of 4 (6-ounce) custard cups.

4. 4

   In a mixing bowl, combine the remaining sugar, orange juice, eggs and cream.

5. 5

   Whisk well.

6. 6

   Evenly divide the mixture among the custard cups.

7. 7

   Place the cups in a baking pan and fill the pan with enough water to reach three quarters of the way up the side of the cups.

8. 8

   Bake for about 45 minutes to 1 hour, or until the custard sets and a knife inserted in the custard comes out clean.

9. 9

   Let cool, refrigerate for a least 4 hours.

10. 10

    When ready to serve, use a thin knife to loosen the custard around the edges of the cup.

11. 11

    Invert onto chilled dessert plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.