Spanish Orange Custard – Flan de Naranja Recipe
With the holidays around the corner, it’s time to get your desserts on! In spain, the most popular holiday desserts are turron, rice pudding and of course flan. In this post I will show you how to make the most beautiful Spanish Orange Custard, known as Flan de Naranja in Spain.
This Spanish orange custard is made with just 3 simple ingredients and it´s effortless to make. Folks, it does not get any easier than this. No special equipment, no tricky baking skills, just simple ingredients and of course an oven 🙂 .
To make this orange custard I used organic eggs, white sugar and orange juice. The orange juice I used was store-bought, with no pulp and not from concentrate. So important to use an OJ that´s not made from concentrate. If you prefer, you can freshly squeeze your own, just make sure you run it through a sieve to remove the pulp.
TIPS & TRICKS to make this recipe: Use the highest quality ingredients to make these flans. It makes all the difference in the overall flavor. When you add the flans to the oven, make sure your oven is preheated with the BAKE only option. Very important to place them in the middle rack. It took me exactly 45 minutes (175 C / 350 F), but every oven heat´s differently. So keep an eye on them around that minute mark. Stick a toothpick inside a flan, if it comes out cleanly they are ready to go.
Key Ingredients & Cookware I used in this Recipe:
INDIVIDUAL FLAN RAMEKINS
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Watch the Video Below on How to Make this Spanish Orange Custard – Flan de Naranja Recipe
Spanish Orange Custard - Flan de Naranja Recipe
FOR THE CARAMEL SAUCE
- 1/3 cup white sugar
- 2 tbsp water
- 1/2 tsp orange juice
FOR THE CUSTARD
- 4 large organic eggs
- 1/3 cup white sugar
- 1 1/2 cups orange juice
Begin by making the caramel sauce first, add 1/3 cup of white sugar into a small fry pan, along with 2 tbsp of cold water and 1/2 tsp of orange juice, heat with a medium heat and do not stir, after 6 to 7 minutes you should have an auburn colored sauce, do not over cook, evenly divide the caramel sauce into 4 individual flan ramekins, add the ramekins to a casserole dish and set aside
To make the custard base, crack 4 large organic eggs into a large bowl and beat the eggs, while you are still beating the eggs start slowly adding in 1/3 cup of white sugar, continue to mix as you add the sugar, once all the sugar has been incorporated start slowly adding in a generous 1 1/2 cups of orange juice, again continue to mix as you add the orange juice, once all the orange juice has been added evenly divide the mixture into the 4 flan ramekins
Fill the casserole dish with cold water, to cover the ramekins about 1/2 way through, then add into a preheated oven, bake only option 175 C - 350 F for exactly 45 minutes, then remove from the oven and let the flans cool off on a wire rack for 20 minutes, then cover each ramekin with seran wrap and add to the fridge
After 4 hours the flans are ready to be served, using a knife gently run it through the outer edge of the flan, then place a plate on top and flip, gently shake the ramekin and lift, make sure to drizzle any of the left over caramel sauce in the ramekin over the flan, enjoy!
Get the Individual Flan Ramekins I used to make this recipe.
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Easy Spanish Desserts Recipes : Only 3 INGREDIENTS to Make this Spanish Custard
[…] Spanish Orange Custard – Flan de Naranja Recipe […]12 . Jul . 2020
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