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Flan de naranjas (orange flan)

Yield: 6 Servings

1 c Sugar      2 c Light cream or half-and-half
1/2 ts Vanilla extract      6 lg Eggs
1/4 c Fresh orange juice      1 tb Finely grated orange peel

pn Of salt cn Mandarin orange sections -drained or fresh -raspberries For garnish 1 ea Preheat the oven to 350 -degrees. In a small heavy -skillet over medium heat cook 1/2 cup of the sugar stirring frequently after it begins to bubble until golden brown 6 to 8 minutes. Be careful that it does not burn. Remove from the heat divide the syrup among 6 to 8 custard cups (depending upon their size) or pour into a 2-quart ovenproof mold and swirl to coat the bottom. 2. In a small heavy saucepan over medium heat combine the cream the remaining sugar and vanilla heat until bubbles begin to form around the sides and remove from the heat. In a mixing bowl combine the eggs orange juice peel and salt and whisk until smooth and light. Add the cream mixture and mix well. 3. Strain the mixture through a fine sieve into the caramelized custard cups or mold place in a large pan and fill the outer pan with lukewarm water two thirds the height of the cups or mold. 4. Bake 1 hour for a large mold or slightly less for custard cups or until a cake tester inserted in the flan comes out clean then remove from the water bath cool to room temperature cover and refrigerate. 5. To unmold run a knife along the edge of the mold and invert it onto a serving platter. Spoon the caramel over the flan and serve at once garnished with the oranges. Makes 6 to 8 servings FLAN DE NARANJAS Orange Flan

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