Orange flan is the perfect hot-weather dessert. A healthy dose of Grand Marnier makes this orange flan extra special. Great for entertaining because it can be made a day in advance.
- 2½ cups sugar, divided
- 3 cups milk
- 2 cups whipping cream
- 1 T vanilla paste or vanilla extract
- 2 t orange flower water
- 1 t fine orange zest
- 6 eggs
- 6 egg yolks
- 6 T Grand Marnier
- 2 - 3 tangerines, sliced and halved
- 1Heat oven to 350 degrees. Warm the bundt pan in the oven for at least 5 minutes while you make the syrup.
- 2In a small saucepan over medium heat, stir 1 cup of sugar until it melts and turns a deep golden. Remove the bundt pan from the oven and pour in the syrup. Using heat pads to protect your hands, gently swirl the syrup until it covers the entire inside surface of the bundt pan. Set aside to cool.
- 3In a larger saucepan, heat the milk, cream and vanilla paste until hot and just beginning to bubble around the edges. Do not boil. Remove from heat and stir in the orange flower water and orange zest.
- 4Briefly whip eggs and egg yolks in a large bowl. Beat in remaining 1½ cups sugar until mixture is lemon-colored, about 3-4 minutes. Slowly add in cream mixture. Stir in Grand Marnier.
- 5Pour custard into the syrup-coated bundt pan. Place the bundt pan in a larger roasting pan filled with very hot water, so that the water comes up half-way to the top of the bundt pan. Take care as you are lifting the pans and putting them in the oven. It may be easier for you to put the larger pan on the oven rack inside the oven and then pour the hot water in. Bake about an hour, until a knife inserted in the middle of the flan comes out clean. Cool on a wire rack and refrigerate 6 hours or overnight before serving.
- 6To serve, remove from the refrigerator and run the offset knife around the inside of the pan to help it release from the sides. Place a serving plate on top of the bundt pan and invert. Garnish the edges of the platter with slices of tangerine.