Berries (Revised and Updated) by Roger Yepsen

Author:Roger Yepsen
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2017-08-14T04:00:00+00:00

CRANBERRY ORANGE FLAN

While most flans have a mellow flavor, this one takes on a hint of sharpness from the cranberries. The berries are strained because their skins become colorless and unappealing if allowed to remain in the flan.

Serves six to eight depending on size of ramekins.

For the caramel:

1 cup sugar

¼ cup water

For the flan:

½ cup water

2 cups fresh or frozen cranberries

Zest of 4 oranges

⅔ cup sugar

1 tablespoon Cointreau or Grand Marnier

1 teaspoon vanilla extract

5 eggs: 4 whole eggs and yolk of 1 egg

1 ½ cups whipping cream

1 cup milk

Preheat the oven to 350 degrees F. To make the caramel for the bottom of the ramekins, place the 1 cup of sugar and ¼ cup water in a saucepan and stir over low heat until the sugar is dissolved. Stop stirring and continue to cook until the mixture turns a rich amber color. Pour equal amounts into each ramekin, tilting the dishes so that caramel adheres to the lower sides as well as the bottom. (To avoid burning yourself, you can wear a clean gardening glove on the hand holding the ramekin.)

Place the remaining ½ cup of water in a saucepan and simmer the cranberries for 10 minutes. Crush the berries with a potato masher as they soften. Pour this sauce through a fine-meshed sieve and press with the back of a large spoon to express as much juice as possible. Place the strained liquid in the saucepan over low heat, and stir in the orange zest, sugar, liqueur, and vanilla extract until the sugar is dissolved. In a mixing bowl, whisk the eggs until frothy, then stir in the whipping cream and milk until well blended. Add this mixture to the berry mixture. While stirring to keep the berry solids suspended, fill the ramekins.

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