The Spanish Fiesta continues in my household! This flan is a classic dessert of Spain – the same way that crème caramel is to France. This recipe is taken from the New Zealand Foodie magazine “Dish” Issue 20 (great magazine!).
I had to completely change the caramel recipe in the magazine. The original recipe just didn’t work! It took more than 40 minutes of boiling before the ‘caramel’ actually started browning! And by that time the caramel boiled too long into the hard-crack stage and turned to a hard toffee when I poured it into the ramekins. Though I enjoyed sucking on the toffee shards, it wasn’t so good for my orange crème caramels (and my poor ramekins!).
The problem was that the recipe called for equal amounts of water and sugar – which meant that in the end the mixture was too watery for it to adequately caramelise to that beautiful dark brown colour! I’ve replaced it with a Delia Smith caramel recipe for her classic crème caramel – because nobody can argue with the Mistress of Baking!
I made this recently for a dinner and unfortunately my friends got stuck into these desserts quicker than I could say “where is my camera?!”. I considered shooting a few pics during the gorging but it wasn’t a pretty sight! I guess not even I can get between a sugar-addict and her fix! But I assure you – these were good! The custard was so smooth and light with a refreshing tang of orange juice – like a cold, slippery slice of orange cake. Umm might be time for an encore (and this time I won’t forget the photos!).
Flan de Naranja
Ingredients
Caramel
175g (6 oz.) white caster sugar
2 Tbls water
Custard
1 C cream
1 C milk
100ml freshly squeezed orange juice
zest of 1 orange (finely grated)
1/4 C caster sugar
2 eggs
3 egg yolks
6 x 150ml capacity ramekins
*If you’re using ceramic ramekins, warm them up in the oven first before pouring in the hot caramel otherwise this might cause the ramekins to crack*
Method
Preheat oven to 160° C.
To make caramel
Put the sugar in a saucepan and place it over a medium heat.
Keep an eye on it without touching the pan until the sugar begins to melt and just turn liquid around the edges, which will take approx 4-6 minutes.
Then give the pan a good shake and leave it again to melt until about a quarter of the sugar has melted.
Now, using a wooden spoon, gently stir it and continue cooking until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – the whole thing should take 10-15 minutes.
Then take the pan off the heat and add 2 tablespoons of water, being a bit cautious here, as it sometimes splutters at this stage.
Now you may need to return the pan to a low heat to re-melt the caramel, stirring until any lumps have dissolved again.
Quickly pour caramel into the ramekins, tipping it round the base and sides to coat. Set it aside while you prepare the custard.
To make custards
Heat the cream, milk, orange juice, zest and sugar in saucepan and bring to the boil.
Whisk the eggs and egg yolks together in another bowl then whisk in the hot cream.
Strain the mixture into the ramekins.
Place ramekins in a deep baking dish.
Add enough hot water in the baking dish to come halfway up the sides of the ramekins.
Cover the baking dish with foil and carefully poke some holes in the top (to allow steam to escape).
Bake for 30 minutes or until custards are just set.
There should still be a slight wobble in the centre but don’t worry, they will firm up on cooling.
Remove the dishes from the water bath and leave to cool. Cover and refrigerate until ready to serve.
To serve
Carefully run a knife around the edge of the dishes and invert onto serving plates. You can serve this with sliced oranges and a sprig of mint.
{ 2 comments… read them below or add one }
I can imagine how spectacular these would have looked-they sound ambrosial! Thankyou so much for sharing the recipe :)
Hi Lorraine, they were delicious! Definitely must try again soon :)