from the LA Times


La Golondrina Cafe's flan

This recipe is based on the rich dessert served at La Golondrina’s Cafe — the secret ingredient is orange juice. (Los Angeles Times/Carlos Chavez)

By Noelle Carter

This recipe, from La Golondrina Cafe a L.A. Mexican restaurant established in 1924, combines a silky, rich custard base sweetened with condensed and evaporated milks.

The subtle hints of vanilla and amaretto pair perfectly with the orange-infused caramel topping. The restaurant serves its flan with a sprinkling of dried cranberries, toasted pecans, whipped cream and an optional strawberry sauce.

La Golondrina Cafe’s flan

Total time: About 2 1/2 hours, plus chilling time for the flan

3/4 cup sugar
Juice of 1 orange, about 1/2 cup
5 eggs
2 1/2 (14-ounce) cans condensed milk
1 1/2 (12-ounce) cans evaporated milk
1 3/4 cups milk
1 tablespoon amaretto
1 tablespoon vanilla

1. In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water. Bring to a boil, stirring occasionally until the sugar is completely dissolved.

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