Grand Marnier Flan
Grand Marnier Flan is simple to prepare after you get the hang of melting the sugar melting down and the water bath figured out. This is my third adventure with flan and I think I finally have it perfected to something that is smooth, creamy and not sickly sweet. I drastically cut the sweetened condensed milk because I just don’t think you need it. This really is better if it’s allowed to “cure” in the fridge for a couple of days.
- 1/2 cup white sugar
- 1 large orange (juice and zest)
- 4 whole eggs
- 1/3 can sweetened condensed milk (it’s sweet enough)
- 2 cups half and half
- 1 Tbsp Grand Marnier
- Preheat your oven to 325 F.
- Melt the sugar in a medium-sized sauce pan over medium-high heat, don’t stir it. Move the pan around to keep it from burning and swirl it at the end to keep it from getting too dark. Add 1 Tbsp hot water while swirling the pan (be careful not to get spattered…it spits back). Swirl until the water is incorporated (it will take about 12-15 seconds).
- While the sugar is still liquid pour it into a 9″ baking tin and swirl to coat the bottom and a bit up the sides. Set it aside to cool while you make the custard.
- Put a pot of water on to boil for the bain marie.
- Zest and juice the orange into a large mixing bowl.
- Whisk in the eggs (beat them well to incorporate).
- Whisk in the sweetened condensed milk.
- Whisk in the Grand Marnier.
- Whisk in the half and half.
- Pour the custard into the sugar coated baking dish.
- Place the flan in a big roasting pan. Carefully pour the boiling water into the roasting pan (not the flan!) until the water comes at least half way up the flan pan. Top up with very hot water if you run short.
- Cover the flan with a pot lid or use tin foil if you don’t have one big enough.
- Place the bain marie in the oven being careful not to slop any water into the flan.
- Bake for 1 hour and 15 minutes or until the sides have set and the flan is still a bit jiggly. It will solidify as it cools.
- Remove the bain marie from the oven and let the flan cool in the water for an hour.
- Remove the flan and dry the sides. Cover with the lid and pop it in the fridge for at least 24 hours.
- To plate, run a sharp knife around the edge of the flan to loosen it. Place a large plate over top (make sure it’s big enough to catch the liquid sugar). Invert the flan onto the plate and hope like hell it plops out without cracking!
- Cover with a glass bowl or lid and put it back in the fridge until ready to serve.
Serves 10-12. A little goes a long way.