Orange Mezcal Flan
The subtle pop of bright citrus perfectly compliments the smoky undertone of mezcal in this creamy flan.
Servings
6-8servings
Servings
6-8servings
Ingredients
Instructions
  1. Combine 1/4 cup water and 3/4 cup sugar in heavy saucepan and place over medium-high heat without stirring.  Let come to a boil and watch carefully for the color to change, swirling gently as needed if the sugar isn’t cooking evenly.  When medium golden brown in color, off the heat and very slowly and carefully pour in the mezcal [seriously, only add just a few drips at a time while whisking, as it will will bubble intensely and create a very hot steam], whisking until the bubbling stops.  Immediately pour caramel into ramekins, distributing evenly.  Set aside.
  2. Warm milk and cream together over medium-low heat until steaming but not boiling.  Off heat and add 3/4 cup sugar, vanilla, orange zest, and salt.  Stir until sugar is dissolved.  Set aside until lukewarm.
  3. Whisk eggs and egg yolks together in a medium bowl. Slowly whisk in lukewarm milk until combined.  Strain through fine mesh strainer and divide evenly into ramekins on top of the caramel.
  4. Preheat oven to 350° F. Separately, boil water. Place roasting pan in the oven and then place your ramekins in it. Pour your boiling water around the ramekins, letting the water come about half way up the sides. Cover the whole roasting pan with aluminum foil. Bake in the water bath for 35-40 minutes, or until just set. Remove from oven and let cool for at least an hour. Once cooled, run a knife around the edge of the ramekin to release the flan, then top with a plate, invert and serve!