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This orange custard is baked with blueberries and served with peaches.
Heat oven to 350°F.
Combine 1/2 cup sugar, water, corn syrup and lemon juice in 1 1/2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, without stirring, 10-15 minutes or until mixture reaches deep golden brown. Pour hot syrup evenly into 6 (6-ounce) custard cups; set aside.
Combine 1/2 cup sugar, whipping cream, orange juice, eggs and vanilla in bowl. Beat on high speed until frothy. Stir in 1 cup blueberries.
Pour about 1/2 cup cream mixture into each custard cup. Place custard cups in 13x9-inch baking pan; place baking pan on oven rack. Pour hot tap water around cups in baking pan to 1 inch depth. Bake 40-45 minutes. Let custard cups stand in pan 10 minutes. Serve warm or cover and refrigerate.
Invert flans onto individual serving plates; remove custard cup. Serve with peaches and 1/2 cup fresh blueberries; garnish with mint, if desired.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2478
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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