Grand Marnier Flan Recipes

GRAND MARNIER FLAN

Steps:

• Preheat the oven to 320
• Create your "bain marie." Lay your dish towel into the bottom of your pan, and place your ramekins on top. Fill the pan with water about half-way up the ramekins. The towel will prevent them from sloshing around in the water. Set aside.
• Combine 3½ tbsp. of water and 1 cup of sugar in a saucepan to make your caramel. This process will take about 10 minutes. Heat over a medium flame and let it start to bubble. Resist every urge to stir it. (I have a hard time with this. I just want to stir it so much, but it doesn't help).
• After about 6-7 minutes, the color of your caramel will appear to have a golden blonde color. This is when you want to add your Grand Marnier. Pour quickly, pick up the sauce pan and swirl the pan fast. You want it to steam off a bit. Swirl for about 15 seconds, and return the pan to the flame.
• Watch the color of the caramel closely. When it appears to be darkening to a deep cherry brown, quickly lift the pan and swirl again. The sugar will continue to cook in the pan even when it's not over the flame and burns quickly if it's left too long.
• Once your caramel is the color of a warm mahogany, pour it into your ramekins.
• Pour your whole milk and vanilla extract into your pot and heat to almost boiling. Stirring occasionally.
• Whisk 3 eggs into a measuring cup or bowl with 6 tbsp. of sugar. Pour the sugar/egg mixture through a mesh strainer to strain out any extra eggy bits, and return to your cup or bowl.
• Slowly (very slowly) pour your sugar/egg mixture into your milk while constantly stirring with your other hand - otherwise the eggs will simply become a scrambled egg mixture in the milk.
• To ensure your flan is extra smooth, strain the entire custard mixture through your mesh strainer and then pour into your ramekins evenly. Place on the bottom rack, and bake for 45 minutes to an hour.
• You'll know your flan is done when the edges become golden.
• Very carefully remove the pan and ramekins once done. Refrigerate for 24 hours before serving.

CARAMEL-GLAZED FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
• In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
• To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

CAL'S GRAND FLAN

Steps:

• Caramel:.
• Heat sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour a portion into each of 8 ramekins, swish it around so it evenly coats the bottom of the cup.
• Custard:.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk, heavy cream, sugar, Grand Marnier and orange peel.
• Place caramel coated ramekins into another pan and place on an oven rack.
• Divide the egg mixture into each of the ramekins and pour the hottest tap water possible around into the pan to at least half way up the sides of the ramekins
• Bake at 325Ffor about an hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To un-mold place a spatula or knife down the sides of the flan.
• Place a plate over the ramekin and flip to allow the flan to slip onto the plate.
• Spoon any caramel that remain in the ramekin on top of the flan.
• Serve flan as is, or topped with fresh sliced fruit on top.

CARAMEL SAUCE WITH GRAND MARNIER, FLAN STYLE RECIPE - (3.8/5)

Steps:

• Equipment needed: Heavy skillet or a thick bottomed pan Whisk NOTE: Be sure to have all of your ingredients ready before First, before you begin, make sure you have everything ready to go - the water and the alcohol (if using) next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy skillet, and place over medium-high heat, spread the sugar evenly. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. The sugar should turn to a dark amber--about 2-3 minutes. Very carefully, stir in 1/2 cup warm water (I used 1/4 cup water and 3 Tbsp. of Grand Marnier) and bourbon. It will bubble, but don't panic! Stir until combined, and remove from heat to cool to room temperature. The sauce will be a very thin consistency. This is perfect for serving with a panna cota. If you refrigerate this sauce, it will thicken and is perfect for flavoring a vanilla butter cream or looks very pretty drizzled over a piece of cheesecake, ice cream or frosted cupcakes.

CHEF JOHN'S CREME CARAMEL

Steps:

• Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
• Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
• Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
• Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
• Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
• Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
• Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
• Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
• Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
• To unmold, cover ramekin with a small plate, then invert. Chill before serving.

ORANGE FLANS WITH CANDIED ZEST

Steps:

• Cut the zest of 2 of the oranges into long, very thin shreds with a knife, in a saucepan of boiling water blanch it for 1 minute, and drain it. In a small heavy saucepan boil the water and the Grand Marnier with the blanched zest and 1 cup of the sugar, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, for 5 minutes. Transfer the candied zest with a slotted spoon to a plate lined with wax paper and let it stand, uncovered, for 2 hours, or until it is dry. Cook the syrup over moderate heat, undisturbed, until it is a deep caramel and divide the caramel among eight 3/4-cup ramekins, coating the bottoms evenly. The candied zest and the caramel may be made and the ramekins coated 1 day in advance and the caramel and the candied zest kept separately, covered, at room temperature.
• In a saucepan simmer the milk with the remaining 1 cup sugar and the remaining zest for 5 minutes. In a bowl whisk together gently the egg yolks, the whole eggs, the orange-flower water, and the salt until the mixture is just combined. Discard the zest and add the milk mixture to the eggs mixture in a stream, stirring. Strain the custard through fine sieve into a large measuring cup or heatproof pitcher and divide it evenly among the ramekins. Put the ramekins in a baking pan, add enough hot water to the pan to reach halfway up the sides of the ramekins, and bake the flans, covered with a baking sheet, in the middle of a preheated 325°F. oven for 1 hour to 1 hour and 10 minutes, or until they are just set but still tremble slightly. (The flans will continue to set as they cool.) Remove the ramekins from the pan, let the flans cool, uncovered, to room temperature, and chill them, covered, for 2 hours. The flans may be prepared up to this point 1 day in advance and kept covered and chilled. Run a thin knife around the edge of each flan, invert a dessert plate over each ramekin, and invert the flans onto the plates.
• Garnish the flans with the candied zest and the orange sections.