This orange custard is baked with blueberries and served with peaches.
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1/2 cup sugar
2 tablespoons water
2 teaspoons light corn syrup
1/8 teaspoon lemon juice
1/2 cup Land O Lakes® Heavy Whipping Cream
1/2 cup orange juice
5 large Land O Lakes® Eggs
1 tablespoon vanilla
1 cup fresh blueberries
2 medium ripe peaches, pitted, sliced 1/4-inch
1/2 cup fresh blueberries
Fresh mint sprigs, if desired
Invert flans onto individual serving plates; remove custard cup. Serve with peaches and 1/2 cup fresh blueberries. Garnish with mint, if desired.
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.