- Electric Mixer (Ideal for efficiently mixing eggs and sugar)
- Heavy-Duty Blender (Useful for pureeing orange zest and juice)
- Measuring Cups & Spoons Set (Essential for accurate ingredient measurements)
- 9-Inch Round Cake Pan with a removable bottom (To perfectly bake flan without damaging it when releasing)
- Silicone Baking Mat (for countertop, helps in even heat distribution and possibly reduces sticking)
- Digital Scale (For precise weight measurements of ingredients)
- Rubber Spatula (Useful for folding egg yolks into the sugar mixture without incorporating air)
- Food Processor with Grater (To grate orange zest efficiently)
- Double Boiler Set (Gentle heating for milk and egg mixture to reduce curdling risk)
- Candy Thermometer (To monitor temperature of the milk mixture for optimal flan consistency)
2 tablespoons water
1 1/4 cups sugar, divided
8 large egg yolks
4 whole large eggs
2 teaspoons grated orange zest
1 cup fresh orange juice
1 cup unsweetened plain almond milk
1 1/2 teaspoons orange-flower water
1/4 teaspoon salt
Equipment: an 8-to 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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