Pistachio Flan

6 servings.

1 quart Milk
1 ¼ cups Sugar, divided
1 tablespoon Orange peel, grated
1/8 teaspoon Salt
½ cup Natural American pistachios, chopped
Eggs, beaten


Combine milk, ¾ cup sugar, orange peel and salt in saucepan. Bring to boil; reduce heat and simmer gently until liquid is reduced to approximately 3 cups. Strain and cool at room temperature. Heat remaining sugar in saucepan over medium high heat. When sugar begins to melt, reduce heat to medium. Cook until sugar is syrupy and brown; stir occasionally. Stir in pistachios and immediately spoon over bottom and sides of shallow 1 to 1 ½ quart baking dish; set aside to cool. Gradually add warm milk mixture to eggs; beat well. Pour into caramelized baking dish. Place dish in a larger pan; pour hot water into larger pan to half the depth of dish. Bake at 325° F. for 1 hour or until knife inserted near center comes out clean. Remove dish from hot water. Cool and refrigerate 3 hours or until cold. To serve, run a knife around the edge of flan; dip bottom of dish into hot water to loosen caramel. Invert flan onto serving plate.