This Flan De Naranjas is a luxurious Caribbean-inspired dessert that combines the creamy richness of traditional flan with the bright, zesty notes of fresh orange. The custard is incredibly smooth, achieved by straining the egg mixture, and is infused with both orange juice and finely grated peel for a vibrant aroma. It sits atop a homemade golden caramel sauce that hardens slightly before melting over the dessert upon serving. This dish is perfect for holiday gatherings, dinner parties, or any occasion where you want to impress guests with a sophisticated yet approachable sweet course. While it requires patience for the baking and chilling process, the result is a sophisticated treat that balances sweetness with citrus acidity beautifully.
Flan De Naranjas (Orange Flan
Description
This Flan De Naranjas is a luxurious Caribbean-inspired dessert that combines the creamy richness of traditional flan with the bright, zesty notes of fresh orange. The custard is incredibly smooth, achieved by straining the egg mixture, and is infused with both orange juice and finely grated peel for a vibrant aroma. It sits atop a homemade golden caramel sauce that hardens slightly before melting over the dessert upon serving. This dish is perfect for holiday gatherings, dinner parties, or any occasion where you want to impress guests with a sophisticated yet approachable sweet course. While it requires patience for the baking and chilling process, the result is a sophisticated treat that balances sweetness with citrus acidity beautifully.Ingredients
Directions
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Preheat the oven to 350F (175C).
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In a small, heavy skillet over medium heat, cook 1/2 cup of the sugar, stirring frequently after it begins to bubble, until it turns golden brown, about 6 to 8 minutes.
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Remove the skillet from the heat immediately to prevent burning.
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Carefully divide the hot caramel syrup among 6 to 8 custard cups, or pour into a 2-quart ovenproof mold, swirling to coat the bottom evenly.
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In a small, heavy saucepan over medium heat, combine the cream, the remaining 1/2 cup sugar, and vanilla extract.
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Heat the mixture until bubbles begin to form around the edges, then remove from heat.
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In a mixing bowl, combine the eggs, fresh orange juice, finely grated orange peel, and salt. Whisk until smooth and light.
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Slowly add the warm cream mixture to the egg mixture while whisking continuously to temper the eggs.
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Strain the custard mixture through a fine-mesh sieve into the caramelized custard cups or mold to ensure a smooth texture.
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Place the custard cups or mold in a large baking pan. Fill the outer pan with lukewarm water until it reaches two-thirds the height of the custard containers.
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Bake for 1 hour if using a large mold, or slightly less for individual custard cups, until a cake tester inserted into the center comes out clean.
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Remove the flan from the water bath and let it cool to room temperature.
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Cover the flan and refrigerate for at least 4 hours or overnight to set completely.
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To serve, run a thin knife around the edge of the mold or cups and invert onto serving plates.
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Spoon any remaining caramel sauce over the flan and garnish with mandarin orange sections or fresh raspberries.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 588.7kcal
- % Daily Value *
- Total Fat 39.8g62%
- Saturated Fat 20.9g105%
- Cholesterol 461.0mg154%
- Sodium 131.8mg6%
- Total Carbohydrate 44.6g15%
- Dietary Fiber 0.1g1%
- Sugars 44.2g
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
