La Golondrina Cafe Flan with Cranberries and Pecans Recipe

How to make it

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• In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water.
• Bring to a boil, stirring occasionally until the sugar is completely dissolved.
• Continue to cook until the sugar caramelizes and turns an amber color, then remove from the heat and immediately pour into a 13-by-9-inch glass baking dish and allow to cool to room temperature.
• Heat the oven to 300 degrees.
• In a large bowl, whisk together the eggs, then whisk in the condensed, evaporated and regular milks.
• Whisk in the amaretto and vanilla, and then pour the flan base into
• the baking dish.
• Place the dish inside a large roasting pan (the roasting
• pan must be big enough so that there is a 1-inch clearance on all sides) and fill it with enough hot water so that it comes halfway up the side of the glass baking dish.
• Place the pan in the oven and cook 1 1/2 to 2 hours, until a knife inserted near the center of the flan comes out clean.
• Remove the flan from the water bath and allow to cool, then place in the refrigerator, loosely covered, to chill until cold, preferably overnight.
• Invert onto a platter and serve immediately
• Garnish with cranberries, pecans and whipped cream OR
• Serve with an optional strawberry sauce or any fruit topping