Flan de Naranjas

Caramel, egg and orange are popular flavours in the desserts of Portuguese and Spanish speaking countries. And this lovely dessert combines all three. Flan is just the Spanish name for crème caramel. The Spanish “flan” is sweeter and more firmly set than its French relative, the crème caramel. I like it better like this. When I was devising this recipe I did some research and found that it is common to substitute condensed milk (from a can), for fresh cream or milk. I would not usually use an ingredient like this but it works here. I also use commercially squeezed blood orange juice. The custards are going to be baked so there is no point using the fresh product (and besides, I think blood orange season is over).
I like to serve this with some glace orange zest, and whipped cream sweetened with a little orange sugar syrup.

Orange Caramel Custards

Ingredients

For the caramel:
1 cup sugar
250 ml water

For the custard:
3 eggs (free range)
1 tsp orange essence
200ml of sweetened condensed milk (from a can)
170ml blood orange juice or other orange juice

Method
For the caramel:
Combine the sugar and water in a small saucepan. Stir over a gentle heat until the sugar dissolves.

Turn up the heat to maximum and boil the syrup without stirring (stirring will cause the caramel to crystallise), until it turns into a golden brown caramel.

Swirl the pan around every now and then to make sure the caramel colours evenly. I like my caramel to not be too dark and I keep it on the lighter side. But if you like a bitter caramel, then cook it until it is darker. Keep in mind, once it begins to colour, it will continue to do so rapidly, so keep an eye on it, otherwise you will end up with a burnt mess.

When it has cooked to your preference pour the caramel into 6 125ml porcelain ramekins. Tilt each ramekin, so the caramel coats the sides and base of each container. Work quickly because the caramel will set rapidly.
For the custard:
In a bowl, combine the eggs, essence, condensed milk and orange juice, using a whisk. Try not to get any bubbles into the mix, as they will spoil the texture of the smooth custard. Pour the custard through a fine strainer, into a jug.
Baking the custard:
Experience has taught me that a lower oven temperature than most books suggest, is better for baking custard, so preheat your oven to 120c. In the meantime, lay a clean teatowel on the base of a baking tray (this will help the ramekins from sliding around).

Pour the custard mix into the caramel lined ramekins. Place the ramekins onto the baking tray and pour boiling water around them to reach about half way up the sides of the individual dishes. You have now created a “bain marie” (this will help to regulate the temperature).

Put the tray into the oven and bake for about 30 minutes or until set .If you over cook, the custards will be grainy and have small bubbles, so try to avoid this.

Allow the custards to cool, then cover and refrigerate. I think they need at least 24 hours to chill and are better after 48 hours.
To serve:
Run a knife along the inside of each dish and turn upside down onto a serving dish. Sometimes they need a little help to release them. Just use a knife to help them slide out. Decorate with glace orange zest and serve with whipped cream. This quantity will make 6 “flans”
Note: To glace orange zest, prepare a sugar syrup with equal quantities of sugar and water. Poach julienned orange zest in this syrup for 2 or 3 minutes. Allow to cool and macerate in the syrup. Any remaining syrup can be used to sweeten the whipped cream.