Orange Flan Pudim De Laranaja Recipes

Steps:

• Place the sugar in an 8-inch ring mold.Place the mold directly over medium heat.Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
• Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about one hour (it will depend on your oven).It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferrably overnight (at least 6 hours).
• Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the pudim should slide out easily).If not, give the mold a firm but careful shake.Spoon the caramel sauce on top and serve.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
• Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
• Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
• Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
• Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

Steps:

• Put the sugar, water and lemon juice in a heavy pan over a medium flame. The sugar will dissolve and gradually turn to a caramel. Do not stir, but swirl the pan occasionally and leave the caramel over the flame until it has turned dark amber, but watch it closely to prevent burning. Immediately and carefully pour into the ring mould. Swirl the caramel to coat the base and halfway up the sides, then allow to cool and harden. Preheat the oven to 150°C. Boil some water. Put all the custard ingredients into a large bowl and whisk until thoroughly combined. Pour the custard into the mould over the hardened caramel and place the ring mould into a deep roasting tin. Pour the hot water into the tin, up to halfway up the sides of the mould, and place in the hot oven for 50 minutes to 1 hour, until the custard is set. Allow to cool to room temperature first, before cooling in the fridge for a few hours or overnight. To serve, loosen the pudding from the mould by running a knife around the edge. Invert into a serving plate, giving a firm shake if necessary to dislodge the pudding.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
• Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.