By Easter, our ducks and chickens are generally full swing into laying eggs again. This means we often have more eggs than we know what to do with. When that happens, I start making more custards and flans. This is one of my favorite Easter treats. The citrus flavor and pretty orange color remind me that warm weather will be on its way again soon.
Easter Citrus Flan Recipe
By Ellen Christian, Confessions of an Overworked Mom
Ingredients
3/4 cup sugar
1/4 cup orange juiceCustard:
3 1/2 cups milk
6 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon grated orange peel
1 teaspoon orange extract
In a small pan, mix the sugar and orange juice. Heat over medium low heat for 10-15 minutes or until it is golden brown. Stir occasionally. Pour the mixture into six custard cups or ramekins (6 oz). Tilt to coat the bottom and sides. Let stand for 10 minutes.
For the custard, in a small pan, heat the milk until bubbles form around the side of the pan. Remove from heat. In a small bowl, whisk together the eggs, sugar and salt. Stir half the warm milk into the egg mixture. Then pour the mixture into the milk and stir well. Add the orange peel and orange extract. Carefully pour into the custard cups.
Put the custard cups in a baking pan. Fill the pan with boiling water up to about 3/4 of an inch. Bake uncovered at 325F for about 35 minutes or until the centers are set. They will be slightly jiggly. Remove the custard cups from the water bath and let them sit for one hour to cool. Cover and refrigerate for at least 3 hours. I leave them in their overnight.
Carefully run a knife around the sides of the dish to loosen. Turn upside down onto a plate. Serve immediately. Garnish with an orange peel if desired.
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About Nicole
This looks yummy! I have a ton of eggs right now since my farmer’s chickens are starting to lay more too. Thanks for the recipe!