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4 cups light cream
1 tsp. vanilla extract
4 whole eggs
2 egg yolks
1/4 cup orange juice (no pulp)
2 tbsp. sugar
1 cup Mandarin Orange Syrup
1 cup chopped fresh orange zest
1 cup toasted slivered almonds
Heat oven to 325 degrees. Scald cream in a heavy saucepan. Stir in vanilla extract and set aside. Beat eggs and extra yolks in a large bowl with orange juice and sugar. Whisking vigorously, gradually pour into cream mixture. Set aside.
Bring mandarin orange syrup to a boil and boil for 3 minutes. Cool. Put a little bit of orange zest in the bottom of 6 custard dishes. Pour syrup mixture on top of zest, rotating cups to coat sides with syrup.
Pour egg mixture into custard cups on top of syrup. Place cups in a large pan of hot water for baking. Water should come up about 1/3 the side of the custard cups. Bake 25 minutes, at 325 degrees, or until a knife inserted into the center of the custard comes out clean. Take custard cups out of the hot water bath, cool, refrigerate.
Unmold the flan onto individual serving plates so that the syrup is on top. Sprinkle with slivered almonds, fresh slices of mandarin oranges, sprig of fresh mint. Serve with ginger snaps or macaroon cookies.