Here is the corrected version of a recipe that ran in some editions of Good Eating last week. The instructions did not note that the 1 1/2 cups of sugar should be divided between Steps 1 and 2.
ORANGE CARDAMOM FLAN
Preparation time: 25 minutes
Steeping time: 1 hour
Cooking time: 45 minutes
Yield: 8 servings
Serve this flan with a warm fruit compote as an eye-catching dessert when you are entertaining. The flan can be made up to two days ahead of time. Adapted from “Room for Dessert,” by David Lebovitz.
1 teaspoon cardamom seeds
3 cups milk
2 large oranges
1 1/2 cups sugar
1/2 cup water
Pinch cream of tartar or few drops lemon juice
3 eggs
3 egg yolks
1. Lightly crush cardamom seeds in mortar and pestle, or grind them in spice grinder. Pour milk into saucepan; add cardamom seeds. Grate zest of oranges into pan. Add 3/4 cup of the sugar; heat milk mixture over medium heat until warm. Remove from heat; cover. Steep 1-2 hours.
2. Pour 1/4 cup of the water into heavy medium-size skillet or saucepan; sprinkle remaining 3/4 cup sugar over in even layer. Cook over moderate heat, without stirring, until sugar dissolves. Add cream of tartar or lemon juice. Cook until sugar begins to turned a dark reddish brown and begins to smoke, watching carefully, about 5 minutes; it may be necessary to tilt pan slightly if sugar is browning unevenly. Remove it from heat; quickly add remaining 1/4 cup water. Sugar will bubble up, then subside. Stir with heat-proof utensil to make sure sugar has completely dissolved. Pour about 1 tablespoon of the caramel into 8 individual 4-ounce ramekins or oven-proof custard cups. Let cool.
3. Whisk together eggs and egg yolks in bowl. Heat milk mixture; add small amount to eggs, stirring constantly. Pour egg mixture into flavored milk, stirring thoroughly; strain into pitcher or large measuring cup. (You can refrigerate the custard at this point to bake later).
4. Heat oven to 350 degrees. Pour custard into caramelized ramekins or custard cups. Place in deep oven-proof pan. Fill pan with warm water until it reaches halfway up sides of custard cups. Cover pan with aluminum foil; bake 35-45 minutes, until custards are just barely set but soft and slightly jiggly in center. Remove from water bath; set on wire rack to cool. Refrigerate until ready to serve.
5. To unmold, run sharp knife around outside of custard. Invert serving plate or bowl over custard; flip over ramekin and plate simultaneously. Shake a few times to release custard; lift off ramekin. If it is stubborn, poke the upside-down flan with your finger to release the air lock and it will slide out easily. Pour any remaining caramel from ramekin over flan.
Nutrition information per serving:
Calories ………… 260 Fat …………. 6 g Saturated fat .. 2.3 g
% calories from fat .. 19 Cholesterol .. 165 mg Sodium ……… 70 mg
Carbohydrates …… 48 g Protein ……… 7 g Fiber ………. 1.1 g
