Crème Caramel (Flan de Naranja)

When it comes to food, I’m all about simplicity. As with everything else in life, the less fuss the better. Ok that probably made me sound boring and unadventurous (I like to think I’m far from it actually!). But that’s just the super chilled and laid-back side of me.

I love recipes that only requires a handful of ingredients that are easily found in any old supermarket; and only a few words to describe what it is. I’m also a sucker for classic and traditional.

Which brings me to this orange crème caramel. Why hello there.

Orange Crème Caramel (Flan de Naranja)

It’s a hard task to improve on a classic vanilla créme caramel (or flan if you want to talk about the Spanish version). But this rendition comes close; thanks to the ambrosial fragrance and citrus perfume that the oranges adds. Make sure to use the best and freshest eggs, oranges and dairy. This dessert deserves it and so do you. No extra flourishes, edible flowers, garnishes and embellishments required. Silky, smooth custard and caramel, that’s everything you need right here.

Some might think this as too boring and too simple. As for me, I think it’s simply timeless :)

Crème Caramel (Flan de Naranja)

Crème Caramel (Flan de Naranja)

Crème Caramel (Flan de Naranja)

Crème Caramel (Flan de Naranja)

Crème Caramel (Flan de Naranja)

Crème Caramel (Flan de Naranja)

Crème Caramel (Flan de Naranja)

Orange Crème Caramels (Flan de Naranja)
Print
Caramel
  1. 125ml water
  2. 225g caster sugar
Custard
  1. 250ml cream (35% fat content pure / pouring / whipping cream)
  2. 250ml milk
  3. 100ml freshly squeezed orange juice (about 1-2 oranges)
  4. Finely grated zest of 1 orange
  5. 50g caster sugar
  6. 2 eggs
  7. 3 egg yolks
Special equipment
  1. 6 x 150ml ovenproof ramekins or 4 large ones.
For the caramel
  1. Pour water into a stainless steel saucepan then tip the sugar in. Place pan over a low-medium heat, stirring occasionally with a silicon spatula until all the sugar has dissolved.
  2. Crank up the heat to medium-high, bring it to a rolling simmer then cook caramel until it has turned into a slightly darkish, golden caramel colour. This will take between 7-8 minutes depending on your stove and the pan you use. You can swish the pan around if you need to so the caramel cooks evenly but whatever you do, DO NOT STIR.
  3. If you see any sugar crystals forming on the sides of the pan, brush them down with a pastry brush dipped in water.
  4. Divide caramel into your ramekins then, working quickly but carefully, gently tilt ramekins around to coat the sides with the caramel before it hardens. Set aside while you make the custard.
For the custard
  1. Preheat the oven to 160°C / 320°F and pop a full kettle on.
  2. Bring the cream, milk, orange juice, zest and sugar in a pan over low-medium heat to a low simmer then remove from heat.
  3. Whisk eggs and yolks in another bowl until just broken up. Then while continuously whisking the eggs, slowly pour the hot cream in and mix gently until just combined (don't whisk too hard, you don't want to incorporate too much air).
  4. Strain the mixture into a large pyrex jug then pour custard into your caramel ramekins.
  5. Line a deep baking dish with a tea towel (this will stop the ramekins from sliding around) then place tray into the oven.
  6. Pour enough hot water (from your kettle) in the baking dish until it comes halfway up the sides of the ramekins then bake for 25-35 minutes or until custards are cooked (the time can depend on the size of the ramekins you use). You want the top and sides to be just set slightly and the centre to have a wobble.
  7. Remove dishes from the water bath and cool completely. Cover and refrigerate overnight. Remove from fridge 30 minutes before serving then carefully run a knife around the edge and turn onto your serving plates*.
Notes
  1. *There will be some caramel leftover in the ramekins after you turn out the custards which is perfectly normal. If you wish, you could heat up the ramekins in a low oven or with a blowtorch to warm the caramel so you can tip out as much sauce as you can. My favourite method is to sit the ramekins in a hot water bath for 5 minutes.
  2. Also the longer the crème caramels sit in the fridge, the more sauce you’ll get as the caramel liquifies.
Adapted from Dish Magazine
Adapted from Dish Magazine
Citrus and Candy http://www.citrusandcandy.com/

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