Orange-Cardamom Flan

Name: Orange-Cardamom Flan
Yield: makes 8 servings
Ingredients: 1 teaspoon cardamom seeds; 3 cups (750 ml) whole milk; Grated zest of 2 oranges, preferably organic; 3/4 cup (150 g) sugar; 3 large eggs; 3 large egg yolks; 3/4 cup (150 g) sugar; 1/4 cup (60 ml) plus 1/4 cup (60 ml) water; Pinch of cream of tartar or a few drops of lemon juice

December 9, 2011

Many countries have a version of caramelized custard turned out of its mold for serving—from Mexico’s flan to France’s crème renversée. No border seems to be a barrier to the migration of this universally popular dessert. Cardamom is rather an exotic spice, but it is sometimes used in classic American coffee cakes and other familiar baked goods. Do not buy preground cardamom because its flavor dissipates quickly and you’ll miss the wonderful aroma released by cracking the seeds yourself. Oftentimes, cardamom seeds are sold still in their papery husks or pods, which should be peeled away to reveal the seeds within.

Cooks' Note

Before preparing this recipe, see Caramelization Guidelines, page 265.

Recipe notes

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