This sophisticated flan has a hint of almond extract, which pairs really well with the orange. It’s simple to make, but it’s worth starting the day before and letting it set overnight in the fridge, to mellow out the eggy flavour.
- 4 oranges, finely zested (reserve the oranges)
- juice of ½ orange
- 220 g (8 oz) caster (superfine) sugar
- 500 ml (17 fl oz/2 cups) full-cream (whole) milk
- 1 cinnamon stick, broken in half
- 3 large free-range eggs
- 3 free-range egg yolks
- ¼ tsp almond extract
- boiling water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day in advance.
- Preheat the oven to 160°C (320°F) fan-forced. Place a 23-cm (9-in) oval baking dish in a large deep roasting tin.
- Combine the orange zest and juice in a small bowl and set aside for 5–10 minutes.
- Heat half the caster sugar and 3 tablespoons of water in a small saucepan over medium–high heat and gently swirl the pan for 3–4 minutes, until the sugar turns a golden caramel colour. Pour the caramel into the base of the baking dish.
- Gently warm the milk, cinnamon and orange zest liquid in a saucepan over medium–low heat until just starting to simmer. Remove from the heat and set aside to cool a little.
- Whisk the eggs, egg yolks and almond extract in a large bowl, then add the remaining caster sugar and whisk until creamy and pale.
- Strain the orange milk into the egg mixture, whisking to combine.
- Pour the custard into the baking dish, then pour enough boiling water into the roasting tin to come halfway up the side of the dish. Bake for 40–50 minutes, until the egg is just set and still a little wobbly in the centre. Gently shake the tin – if the flan is firm around the edge but still has a slight wobble in the middle, it’s ready (it will continue to cook as it cools).
- Remove the tin from the oven and carefully transfer the baking dish to a wire rack to cool for 30–40 minutes. Refrigerate overnight to chill and allow the egg to completely set and mellow in flavour.
- To unmould, run a sharp knife around the edge of the caramel, then invert onto a lipped serving plate. (The trick is to expose the caramel to air. Once this happens, it will slide out quickly so be ready to catch it.)
- Take one of the zested oranges and slice off the top and bottom. Place the orange flat on a chopping board and, using a sharp knife, slice off the peel and white pith. Slice into the orange either side of each segment and gently pull the segments to release them.
- Scatter the orange segments over the caramel and serve with some sweet pedro ximénez sherry on the side.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99