Equipment
Ingredients
Caramel
- 200 g sugar
- 60 ml water
Flan Base
- 400 g sugar
- 240 ml water
- 8 egg yolk
- 4 egg
- 15 ml orange zest
- 180 ml orange juice, freshly squeezed
- 90 g almonds, finely ground
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Combine 200g sugar and 60ml water in a medium saucepan and stir over medium heat until the sugar dissolves.
Stop stirring and cook the syrup until the edges turn golden brown, rotating the pan occasionally until the caramel is evenly amber.
Pour the hot caramel into the flan mold and tilt the pan to coat the bottom surface completely.
In a clean saucepan, boil 400g sugar and 240ml water over medium heat for 4 minutes.
Remove the sugar syrup from heat and allow it to cool until it is lukewarm.
Whisk the egg yolks and whole eggs together in a bowl until fully blended.
Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove any solids.
Whisk the orange zest, orange juice, ground almonds, and the lukewarm sugar syrup into the strained eggs.
Pour the custard mixture into the caramel-lined mold and cover the top tightly with aluminum foil.
Place the mold inside a larger pan and add hot water until it reaches halfway up the sides of the flan mold.
Bake at 175°C (350°F) for 30 to 60 minutes until a knife inserted into the center comes out clean.
Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours.
Briefly dip the base of the mold in hot water, invert onto a serving plate, and serve.
Chef's Notes
- For the caramel, avoid stirring once the sugar begins to dissolve. Instead, swirl the pan gently to ensure even cooking and prevent crystallization. If crystals form, use a wet pastry brush to dissolve them on the sides of the pan.
- Ensure your eggs are at room temperature before whisking them with the sugar syrup. This helps to create a smoother, more homogenous custard base.
- Do not overbake the flan. The center should be just set, with a slight wobble. It will continue to cook as it cools and chills, ensuring a perfect, creamy texture.
- For a cleaner release, ensure the flan is thoroughly chilled. Running a thin knife around the edge of the mold before inverting can also help.
- The quality of your orange zest and juice will significantly impact the final flavor. Use fresh, fragrant oranges for the best aromatic result.
Storage
Refrigerator: 3 days — Keep covered in the refrigerator to prevent the caramel from absorbing odors.
