Egg and Orange Flan
Baking and Desserts • French
Description
To make it easier to remove the flan from the mold, it is best to chill it for a day.
Ingredients
- Water 0 fl oz
- Almond 10 fl oz
- Egg white 8 pieces
- Whole egg 4 pieces
- Sugar 10 oz
- Orange zest 0 oz
- Orange juice concentrate 10 fl oz
- Salt 0 oz
- Orange Blossom Water 0 fl oz
Step-by-Step Guide
Step 1
Place a glass or ceramic round baking dish (approximately 20-23 cm in diameter) in an oven preheated to 320°F.
Step 2
Mix water with sugar in a small saucepan, place over medium heat, and stir until boiling. Wait until the sugar dissolves, then immediately pour the syrup into a pan and continue melting the sugar without stirring.
Step 3
When the sugar turns a dark amber color, quickly pour the caramel into the heated baking dish. Tilt the dish several times to allow the caramel to spread evenly across the bottom. Let it cool and place it in the refrigerator.
Step 4
While the caramel sets, prepare fresh orange juice, grate the orange zest, and then blend it with sugar (150 g), eggs, and all remaining ingredients.
Step 5
Pour the egg mixture over the set caramel and immediately place it in the oven. Bake the flan for about 70-80 minutes in a water bath at 320°F, placing it on the middle rack. (The flan can be considered ready when the egg mixture turns into a firm jelly-like mass.)
Step 6
Once cooked, chill the flan in the cold for at least 8 hours, but do not freeze.
Step 7
To remove the flan from the mold, first, carefully run a thin knife around the edges. Then place the flan in the mold into a bowl of hot water. After 20 seconds, remove the mold from the water, immediately cover it with a large deep plate, flip it over, and repeat the process with another plate.
Step 8
Before serving, warm the chilled flan to room temperature (30-40 minutes).
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