Rick Stein’s Orange Caramel Creams: Flan de Naranja
In this Valencian version of a flan from Rick Stein, orange juice is used in place of milk for a fragrant twist on a classic Spanish dessert.
From the book
Rick Stein’s Spain
Recreate authentic Spanish dishes at home
A guide to Spain's delicious and diverse cuisine
140 recipes from Rick Stein's hit BBC2 series
Introduction
‘Flan’, or creme caramel as we know it, is Spain’s national pudding. This one, however, from the Valencia region, is made with orange juice instead of milk, and is yet still deliciously creamy with an intense fl avour of orange.
Ingredients
| 4 | large oranges |
| 300g | caster sugar |
| 14 | large free-range egg yolks |
| 2 | large free-range eggs |
| For the caramel: | |
| 100g | caster sugar |
| 45ml | water |
Essential kit
You will need: six 175ml pudding basins or eight dariole moulds.
Method
Preheat the oven to 160C/gas 3. Put six 175ml pudding basins or eight dariole moulds into a small roasting tin and bring a kettle full of water to the boil.
For the caramel, put the sugar and water into a small, heavy-based pan and leave over a very low heat until the sugar has completely dissolved. Then increase the heat to high and leave to boil rapidly, without stirring, until the syrup has turned into a brick-red caramel.
Remove from the heat and quickly pour a little into the base of each dish, twisting to coat the bottom and slightly up the sides. Be careful because the dishes might be hot.
Finely grate the zest from 2 of the oranges, then squeeze the juice from them all and measure 400ml into a pan. Add the orange zest and caster sugar and bring to the boil over a low heat, stirring now and then to dissolve the sugar.
Meanwhile, put the egg yolks and whole eggs into a mixing bowl and whisk together. When the orange juice comes to the boil, turn down the heat slightly and simmer rapidly for 2 minutes. Pour the mixture onto the eggs, stirring, then strain through a fi ne sieve into a large jug.
Pour the mixture equally into each dish and pour boiling water around them to come two-thirds of the way up the sides of the dishes. Bake for 20 minutes for the pudding basins, 15 minutes for the dariole moulds, then remove from the oven and lift out of the water. Cover and chill for at least 4 hours or overnight. To serve, carefully invert each dish onto a small serving plate and pour some of the caramel syrup around each one. If too much caramel has stuck to the base of the pots, put them back into a small roasting tin, pour boiling water into the tin and leave until it has melted.
