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3/4 cup sugar |
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1 wide strip of orange zest, very thinly sliced |
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4 tsp instant espresso powder |
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5 large eggs |
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1 14 oz. sweetened condensed milk |
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3 1/2 cups half-and-half |
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1 tsp vanilla extract |
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1/4 tsp ground cinnamon |
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Kosher salt |
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Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling th pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9 inch round cake pan; tilt to coat. Let harden, about 10 minutes. |
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Preheat the oven to 350 degrees. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon, and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine mesh sieve into the cake pan. |
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Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan in set but still wobbly in the center, 1 hour 30 minutes to 1 hour 45 minutes. Remove from the oven and let it cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill for at least 8 hours. |
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Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges. Enjoy. |
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| | This recipe is Gluten Free. |
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