Egg-orange flan
8 servings
615 minutes
Egg-orange flan is a delicate treat of French cuisine that impresses with the softness of its texture and rich citrus flavor. This dessert, inspired by classic crème caramel, is enriched with the aroma of fresh orange juice and zest, giving it a refreshing lightness. The combination of egg yolks, almond milk, and a thin caramel crust creates a harmony of taste—sweetness smoothly transitions into the spicy depth of bitter orange water, enveloping each piece in a warm trail. Historically, flan originated in Europe as an exquisite dessert for royal feasts, but its variations spread worldwide while retaining elegance and charm. It is perfect for concluding dinner when served chilled to highlight its velvety structure and complexity of flavors.
1
Place a glass or ceramic round baking dish (about 20-23 cm in diameter) in an oven preheated to 160 degrees.
2
Mix water with sugar in a small saucepan, place over medium heat, and stir until boiling. Wait for the sugar to dissolve, then immediately pour the sugar syrup into the pan and continue melting the sugar without stirring.
- Water: 2 tablespoons
- Sugar: 1.3 glass
3
When the sugar acquires a dark amber hue, quickly pour the caramel into the preheated baking dish. Tilt the dish several times to ensure the caramel spreads evenly across the bottom. Let it cool and place it in the refrigerator.
- Sugar: 1.3 glass
4
While the caramel sets, prepare fresh orange juice, grate the orange zest, and then blend it with sugar (3/4 cup), eggs, and all remaining ingredients.
- Orange juice: 1 glass
- Orange zest: 2 teaspoons
- Sugar: 1.3 glass
- Egg yolk: 8 pieces
- Chicken egg: 4 pieces
- Almond milk: 1 glass
- Salt: 0.3 teaspoon
- Orange water: 1.5 teaspoon
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 160 degrees, placing it on the middle rack of the oven. (The flan can be considered ready when the egg mixture turns into a firm, jelly-like mass.)
6
Place the prepared flan in strong cold for at least 8 hours, but do not freeze.
7
To remove the flan from the mold, first carefully separate the edges from the walls with a thin knife. Then place the mold directly in a bowl of hot water. After 20 seconds, take the mold out of the water, immediately cover it with a large deep plate, flip it over, and repeat the procedure with another plate.
8
Before serving, warm the chilled flan at room temperature (30-40 minutes).