Flan De Naranja

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I love a rich Brazilian flan with an almost burnt caramel sauce. I grew up eating coconut flan that my grandmother’s Chinese cook used to make for dessert for special occasions and many a Shabbat dinner. So, when I decided to make it during the time Mr BT and I were courting, I was deflated when he told me that he loathes custard of any kind! I said, “but you haven’t had my flan. Maybe I can change your mind?” “All right, I will give it a try” he said. Well, I am happy to say that I did convert him that night, and I was not afraid to go ahead and make a light and creamy orange flan for the pre-Yom Kippur meal.

This flan is dairy free, but still has the same creaminess that one expects without the need for a caramel sauce. It is pure orange goodness. This dessert will be a perfect ending to your Sukkot meal.

Orange Flan

Flan De Naranja

Serving Size: 4

(Orange Flan) From Casa Moro by Sam & Sam Clark

6 large egg yolks

60g (1/3 cup) caster sugar

300ml (1-1/4 cups) freshly squeezed orange juice, not strained

Preheat the oven to 120C (250F).

Whisk the egg yolks with the sugar until thick, light and fluffy. Gradually add the orange juice, while whisking, making sure that you whisk the sides and bottom of the bowl. Pour the mixture into four glass or ceramic ramekins and place them in a deep pan. Place the pan in the oven and pour cold water up to the level of the top of the orange/egg mixture, about half way up the ramekin. Bake for 1-1/2 to 2 hours. The flan should be wiggly and will be creamy and orangey. Refrigerate for at least 2-4 hours before serving.



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4 Replies to “Flan De Naranja”

  1. In one of your blogs for Pesach you wondered what to do with extra egg yolks. This flan is the answer; it’s parev and can be used at Pesach. A real find!

    While on the subject of left-over yolks remember they can be used to make any one of a variety of ices. This gives a useful milk dessert or snack and is nourishing for children with the yolks, fresh pureed fruit and cream.

    4 Yolks
    2 1/2 ounces sugar
    3/4 pint fresh whipped cream
    A few drops of vanilla

    Beat yolks and sugar over steam in a double boiler till mousse-like. Remove from heat and continue beating as it cools. Add cream, blend thoroughly and freeze.

    The above can be varied with the additiion of 1/2 pint of pureed, sweetened fruit. Sieve raspberries first.

    Chocolate ice is made with top quality (at least 70% cocoa) chocolate – about 100 grams or to taste – which is melted over steam and added when the basic mixture has cooled.

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