I love this refreshing, slightly tangy, creamy orange flan. It is just what you need to end a rich meal. You must use freshly squeezed orange or clementine juice, and it is best if you squeeze it yourself.–Claudia Roden
LC Simplicity is Sublime Note
Three ingredients. One stunning dessert. All from this orange flan recipe. Need we say more?
Orange Flan Recipe
Hands-On Time: 10 minutes | Total Time: 9 hours, including chilling | Serves 8
- 2 1/2 cups fresh orange or clementine juice
- 1/2 cup plus 2 tablespoons sugar
- 2 large eggs
- 10 large egg yolks
- 1. Preheat the oven to 300°F (148°C).
- 2. Heat the orange juice with the sugar in a saucepan, stirring until the sugar dissolves. Remove from the heat.
- 3. Lightly beat the eggs and egg yolks with a fork in a large bowl. Beating constantly, gradually add the citrus mixture in a slow, thin, steady stream and beat until well combined. Strain the mixture into another bowl, then ladle it into eight 6-ounce ramekins. Place the ramekins in a large shallow roasting pan and place it on an oven rack that’s pulled partway out. Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins.
- 4. Bake the orange flan for 30 minutes, or until the tops are set. Take the ramekins out of the pan and let cool to room temperature. Cover with plastic wrap and refrigerate at least 8 hours or until ready to serve.
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Orange Flan Recipe © 2011 Claudia Roden. Photo © 2011 Jason Lowe. All rights reserved.