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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