Directions:
- In a 10- to 12-inch frying pan over high heat, tilt and shake 2/3 cup sugar often until it liquefies and turns amber, 3 to 5 minutes. At once, pour into a 10-inch pie pan (at least 6-cup capacity). Quickly tilt pan to spread syrup over bottom; it doesn't need to cover completely.
- Rinse orange and lemon; with a vegetable peeler, pare off colored parts of orange and lemon peel in thin strips. In unwashed frying pan, mix peel and remaining 1 cup sugar, pressing peel with a wooden spoon to release oils.
- Add milk and cream to citrus-sugar mixture. Set over medium-high heat and stir occasionally until steaming (do not boil). Cover pan and remove from heat; let stand 10 to 15 minutes.
- Meanwhile, in a bowl, beat egg yolks and port to blend. Pour hot milk mixture through a fine strainer into a 1-quart glass measure; discard peel. Gradually whisk milk mixture into egg yolk mixture until blended.
- Set caramel-lined pie pan in a slightly larger baking pan about 2 inches deep. Pour custard mixture over caramel. Carefully transfer both pans to a 350° regular or convection oven. Pour about 1 inch boiling water into outer pan.
- Bake until center of custard barely jiggles when pie pan is gently shaken, 40 to 45 minutes. Lift custard from hot water and chill until cold, about 1 1/2 hours; cover and chill at least 12 hours or up to 2 days.
- Run a knife between flan and pan edge. Invert a large rimmed platter over flan; holding pan and platter tightly together, invert and let flan and syrup slip out. Lift off pan.
- Cut flan into wedges and use a pie server to transfer to plates. Spoon syrup equally over portions; garnish with sliced strawberries, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2861.41 Kcal (11980 kJ) | ||
| Calories from fat | 1209.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 134.4g | 207% | |
|---|---|---|---|
| Cholesterol | 2508.2mg | 836% | |
| Sodium | 1151.11mg | 48% | |
| Potassium | 2609.92mg | 56% | |
| Total Carbs | 318.55g | 106% | |
| Sugars | 280.34g | 1121% | |
| Dietary Fiber | 11.34g | 45% | |
| Protein | 102.46g | 205% | |
| Vitamin C | 250mg | 417% | |
| Iron | 14.7mg | 82% | |
| Calcium | 1243mg | 124% | |
| Amount Per 100 g | |||
| Calories | 137.2 Kcal (574 kJ) | ||
| Calories from fat | 58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 207% | |
|---|---|---|---|
| Cholesterol | 120.27mg | 836% | |
| Sodium | 55.19mg | 48% | |
| Potassium | 125.14mg | 56% | |
| Total Carbs | 15.27g | 106% | |
| Sugars | 13.44g | 1121% | |
| Dietary Fiber | 0.54g | 45% | |
| Protein | 4.91g | 205% | |
| Vitamin C | 12mg | 417% | |
| Iron | 0.7mg | 82% | |
| Calcium | 59.6mg | 124% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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