Flan de Arroz con Leche (Rice Pudding Flan)
The recipe Flan de Arroz con Leche (Rice Pudding Flan) could satisfy your European craving in roughly 5 hours. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 509 calories, 11g of protein, and 10g of fat. This recipe serves 8. Plenty of people really liked this dessert. A mixture of cinnamon sticks, milk, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegetarian diet.
Adjust oven rack to middle position and preheat oven to 325°F.
Place clean kitchen towel in roasting pan. Wrap exterior of 9-inch springform pan with foil and set on top of towel. Set tea kettle or pot of water to boil.
Combine 1 cup sugar and ¼ cup water in medium heavy-bottomed saucepan. Cook over medium-high heat, swirling pan occasionally, until sugar is completely dissolved. Dampen a clean pastry brush and brush down any sugar crystals from sides of pan. Boil, swirling pan occasionally, until sugar turns deep amber, 6 to 10 minutes. Immediately pour caramel into springform pan and swirl to evenly coat bottom; set aside.
Meanwhile, place rice, remaining 1 1/2 cups water, and salt in medium microwave-safe bowl. Cover tightly with plastic wrap and microwave until most of the water is absorbed, 6 to 8 minutes.
Bring remaining 1 cup sugar, milk, sweetened condensed milk, cinnamon sticks, and orange zest to boil over medium-high heat in large heavy-bottomed saucepan.
Add rice, reduce heat to medium-low and simmer, stirring frequently, until mixture is thickened and rice is completely tender 15 to 20 minutes.
Remove from heat and stir in raisins. Cool to room temperature (See notes).When cooled, stir in egg yolks.
In clean, dry bowl beat egg whites with whisk attachment on medium-low speed until whites begin to froth, about 1 minute. Increase speed to medium-high and beat whites until stiff peaks form, 3 to 4 minutes. Fold egg whites into rice pudding mixture with rubber spatula. Scrape rice mixture over caramel in springform.
Open oven door and set roasting pan and flan on oven rack. Carefully pour hot water into roasting pan—water should reach halfway up sides of flan pan.
Bake until flan is set, but still a bit wobbly, about 1 hour, 30 minutes.
Remove springform pan from roasting pan and cool on rack, about 15 minutes. Chill completely in refrigerator, 2 to 3 hours. Run a knife along flan edges and invert onto serving plate.
Remove and discard foil and open springform mold.