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Orange caramel flans with orange and almond salad
Orange caramel flans with orange and almond salad
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Orange flans, like creme caramel, paired with fresh fruit salad for a delightful treat.
Ingredients:
  • 400ml milk
  • 4.40 gm vanilla extract
  • 1 cinnamon quill, crumbled
  • Zest and juice of 1 orange
  • 4 eggs
  • 2 egg yolks
  • 330g (1 1/2 cups) caster sugar
  • 4 oranges, segmented
  • 40g natural almonds, roasted, roughly chopped
  • Pinch of ground cinnamon
Instructions:
  • First, preheat your oven to 160C. In a saucepan, combine milk, vanilla, and cinnamon, bringing it to a boil. Add orange zest and remove from heat. In a bowl, whisk together eggs, egg yolks, and 110g (1/2 cup) sugar until well combined, then slowly whisk in the milk mixture. Finally, strain the mixture through a fine sieve.
  • In a small saucepan over medium heat, combine the remaining sugar with 125ml (1/2 cup) water. Stir until the sugar dissolves, then let it simmer without stirring until a light caramel forms. Pour three-quarters of the caramel into 6 x 150ml ramekins or heatproof dishes and let it set. Mix orange juice into the remaining caramel and warm, if needed, to combine. Set aside. Place the ramekins in a roasting pan, pour the custard over the caramel, and add boiling water into the pan so it reaches a third of the way up the sides of the ramekins. Bake for 40 minutes until just set. The flans should jiggle like jelly when gently shaken. Remove the ramekins from the water, cool to room temperature, then refrigerate for 4 hours or overnight.
  • Mix all the ingredients and the reserved caramel in a small bowl for the orange and almond salad.
  • Gently loosen the flans by running a knife around the edge of each ramekin, then confidently invert onto a plate and give a firm shake. Serve with a side of orange and almond salad on a separate plate.

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