Sometimes (in my mind) I narrate the simple things I do in my daily life to pass the time and other times life is moving to fast to think about those steps I take. Fall is coming and the winds of change are here again. The time when it is to hot and the garden grows slow and swimming in the pool is enjoyed later in the evening. Looking forward to the fall weather.
8 T. sugar
5 T. sugar
1 cup fresh orange juice
Juice of half a lemon
1/2 tsp. grated lemon rind
1 tsp. grated orange rind
Heat oven to 350F. Put 8 T. sugar and 4 tsp. water in a small pan, on low heat, stirring constantly. When it darkens to a caramel, divided and pour the syrup into six oven safe cups or mugs. Lightly whip eggs with a wire whisk until light colored or your arms get tired. Beat int the the remaining 5 T. sugar and gradually add the juices and rinds. Continue beating/whisking until you cannot whisk any longer. Then give exactly 10 more strokes. Pour mixture into the prepared cups. Place cups in a pan of shallow hot water and bake for 45 minutes or until a knife inserted into the custard/flan comes out clean. Remove the cups from the water and cool on counter. To serve, flan may be un-molded onto dessert plates.
This is very good. You can cover and put cups into fridge to store. I have used ceramic coffee mugs to ceramic or glass baking cups. It is hard to un-mold. so usually these are eaten straight from the cups as a quick snack. To cut out sugar, just not make the caramel part.
This recipe is from a story book. I had borrowed it from a Las vegas Library years ago. the recipe has been made many times since. Need to make it again.