Grand Marnier Flan

• Produce

  • 1 Orange, zest from

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 12 oz Evaporated milk

• Baking & Spices

  • 1 cup Granulated sugar

• Dairy

  • 14 oz Condensed milk, sweetened

• Beer, Wine & Liquor

  • 3 tbsp Grand marnier liquor or other orange liquor

• Liquids

  • 2 tbsp Water

Found on goodiegodmother.com

Description

Directions

• Preheat the oven to 350 F.
• Place the sugar and the water in a small saucepan and cook over medium low heat until the sugar starts to melt. Swirl the pan occasionally to promote even melting. Watch the sugar until it starts to caramelize and the minute it turns a golden brown, then immediately remove from the heat and pour into a 9-inch pie dish and swirl to coat evenly. If using smaller ramekins, divide evenly between the ramekins and swirl to coat. Set aside to harden.
• In a large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs 2-3 minutes until light and pale yellow. Add the condensed milk, evaporated milk, orange zest and liquor, then whisk to blend. Pour into the pie dish or ramekins.
• Place the pie dish or ramekins in a larger pan and add hot water so it comes halfway up the sides of the ramekin or dish. This helps prevent over-baking. Place the water bath and flan into the oven. Bake for 20-25 minutes for individual ramekins or 50 minutes to an hour for a pie dish. You want the flan to be set but still jiggle slightly.
• Remove the flan from the water bath and allow to cool on a wire rack for 30 minutes before refrigerating at least 2 hours, up to 2-3 days.
• When you are ready to serve, run a knife along the edge of the flan dish and invert directly onto your serving plate. Flan is very difficult to move once flipped! Lift away the baking dish and enjoy!