Orange-scented flan question

[ClaraB]

After seeing a few good reviews for the orange-scented flan with roasted pineapple from the March 98 CL (and having an overripe pineapple on the counter!), I decided to make it this weekend. It tasted wonderful, but the caramel on the bottom wasn't really caramel - it was just a watery sweet liquid that leaked everywhere when I inverted the flan :rolleyes: . I had cooked the water/sugar mixture for an extra 5 minutes, but it still wasn't really golden when I put it in the pie plate. Has anyone who has made this recipe tell me where I went wrong, and what I need to do the next time? TIA!

[funnybone]

Without seeing the recipe, it is hard to know what went wrong, so I found it in MC. Did you use fresh or canned pineapple?


* Exported from MasterCook *

Orange-Scented Flan with Roasted Pineapple

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts March '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups chunks fresh pineapple (1/2-inch-thick)
1 tablespoon fresh lime juice
1 tablespoon stick margarine or butter -- melted
1 teaspoon vanilla extract
1 tablespoon minced fresh mint
2 cups 2% reduced-fat milk
2 teaspoons grated orange rind
1 vanilla bean -- split
OR
3/4 teaspoon vanilla extract
1 1/2 cups sugar -- divided
1/2 cup water
3 large eggs
2 large egg whites

Preheat oven to 450º.

Combine the first 4 ingredients in a 3-quart casserole. Bake at 450º for 40 minutes, stirring once. Remove from oven. Stir in mint; set aside. Reduce oven temperature to 325º.

Combine the milk, orange rind, and vanilla bean in a medium saucepan. Bring to a simmer over low heat; cook 10 minutes. Remove from heat; discard vanilla bean. (If using vanilla extract, remove milk mixture from heat; stir in extract.)

Combine 3/4 cup sugar and water in a small heavy saucepan over medium heat; cook until golden (about 15 minutes). Immediately pour into a 9-inch round cake pan, tipping quickly until the caramelized sugar coats bottom of pan.

Combine milk mixture, 3/4 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Pour mixture into prepared pan. Place cake pan in a large shallow pan; add hot water to shallow pan to a depth of 1 inch. Cover with foil; bake at 325ºfor 50 minutes or until a knife inserted in center comes out clean. Remove cake pan from water; cool completely on a wire rack. Cover and chill at least 3 hours.

Loosen the edges of the flan with a knife or rubber spatula. Place a plate, upside down, on top of pan; invert flan onto plate. Drizzle any remaining caramelized syrup over flan. Cut flan into 8 wedges; top with pineapple mixture.

Serving Size: 1 wedge flan and about 1/2 cup pineapple

Source:
"Cooking Light, March 1998, p.117"
Copyright:
"© Cooking Light"

Serving Ideas : Roasted pineapple can also be served over low-fat ice cream or angel food cake.

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[Grace]

Carmelizing sugar is one of those techniques that I think is tough to master until you get used to it. When I made this, I had to carmelize the sugar twice (the first time it didn't turn out at all). I think you needed to just keep cooking it (even beyond the 15 minutes called for), and just look for it to turn golden before you pour it into the pan. Try again. This recipe is worth it!