Orange flan caramel recipe

Orange Flan Caramel

This delicious orange flan recipe belongs to a group of desserts known as flanes de caramelo ( caramel flan) which are favoured by Spaniards everywhere.
In Spain, “Flanes” are normally made with milk, sugar and eggs, but in Valencia, a land rich in citrus fruits, locals prepare an outstanding dessert in which the milk has been  substituted by orange juice. The combination of orange juice and sugar which is flavoured by orange rind and egg yolks results in a silky, unique texture closer to the one of the Tocino de Cielo (Heavenly Fat)  which is made with egg yolks and sugar syrup. As with all flanes, the Flan de Naranja or Orange Caramel Flan is made by the bain-marie method of cooking.

 

To make this delicious Spanish Orange Flan Recipe I have used a lovely cream caramel glass dish we call a flanera which I inherited from my mother in law.

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Orange Flan Recipe

This recipe which takes time to prepare, looks great and tastes even better. This is a perfect dish to serve in a dinner or festive party.

  To serve 6 to 8 people (2 to 3 per person)

Orange flan caramel recipe

Ingredients

For the Caramel
150 g caster sugar water just to cover the sugar
For the the Flan
The juice of 5 large oranges The rind of 2 oranges 200 g caster sugar 8 egg yolks 2 whole eggs Set the oven at 160 degrees C.
Before starting to make the caramel, dissolve the sugar in the water. Bring to the boil and cook until the sugar starts changing colour from white to light yellow and from here to a darker caramel. Remove from the heat. Very carefully but as fast as possible pour into the flanera covering the bottom as well as the sides by turning the dish without burning yourself; it gets very hot! Set aside to cool down. Bring the orange juice, the sugar and the orange rind to the boil. Reduce the heat slightly and cook for 2 to 3 minutes or until the sugar has dissolved completely. Set aside. Using a metal whisk and working very gently, start blending the egg yolks first before adding the whole eggs. Blend both well avoiding the formation of bubbles. Pour in the orange syrup and carry on blending the orange syrup with the eggs. Using a sieve fill the flanera before placing it in a deep oven tray. Bring the kettle to boil and carefully fill the tray to 2/3 height of the flanera. Cover the flanera with foil. Place in the oven and cook until set but still slightly bubbly at the centre. Remove the flanera from the bain-marie. Let it cool down completely for several hours before placing in the fridge. Turn the flan onto a serving dish and serve with a little fresh cream beaten gently by hand just for a minute or two or even better with Chantilly cream.

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Trace the Food of Spain from Antiquity to the Present Day.
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Maria José Sevilla with one of her favourite desserts cuban flan

Cuban Flan Recipe

Flan is a French word and a classic dessert made with eggs, milk, sugar and caramel. Let see its story!

Flan is a French word and a classic dessert made with eggs, milk, sugar and caramel. It is cooked  au bain marie in the oven or on top of the stove. In Spain the same recipe is known a flan de huevo y caramel  and yet the origin of the recipe is neither French, Spanish or even Cuban.

Maria José Sevilla with one of her favourite desserts cuban flan

The Cuban Flan Origin

To find the origin  of such a lovely dessert we have to go back to antiquity and the Greek and Roman kitchens where a preparation made with eggs, milk and honey  known as tyropatinan was popular.

The recipe as we know it today had to wait until the middle ages when sugar and therefore caramel could be added.

Today hundreds of different versions are cooked all over the world including a Cuban recipe which is made with coconut and coconut milk.

With the Colombian Exchange old world recipes reached the Caribbean shores and it is more than probable that one day a cook in the wonderful island of Cuba changed the cows milk for coconut milk.

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This is the first book in English to trace the history of the food of Spain from antiquity to the present day. 

Cuban Flan Recipe
Serves 6

INGREDIENTS

130 g white caster sugar

1 tablespoons water

a few drops lemon juice

6 whole eggs

400 g coconut milk

200 g condensed milk

a few drops vanilla essence

50 g grated coconut

22cmx17cmx6cm ovenproof dish

Set the oven to 160 degrees.

In a small pan make the caramel with the sugar, a little water and the lemon juice.

With the caramel cover the bottom and sides of the ovenproof dish. 

Using a metal whisk beat the eggs very gently.

Add the coconut milk and the condensed milk, the vanilla essence and the grated coconut.

Again, very gently, blend all the ingredients well.  

Slowly start pouring the egg mixture over the caramel.  Cover the dish with aluminium foil.

Place it in of a large, roasting dish half filled with boiling water.   

Bake for about 40 minutes. The flan should be quite firm on the sides and slightly wobbly but never runny in the centre.

Serve very cold with a dash of fresh double cream  gently beaten by hand for a couple of minutes.

 

A HISTORY OF THE FOOD IN SPAIN

THE FIRST BOOK IN ENGLISH ABOUT THE HISTORY OF THE FOOD IN SPAIN

This is the first book in English to trace the history of the food of Spain from antiquity to the present day.