Flan de Naranja is a Spanish orange and caramel pudding. To change from the caramel pudding we use in Norway, this one contains neither milk nor cream.
Caramel:
150 g sugar
6-8 fireproof portion forms
Melt the sugar over medium heat in a frying pan to a light brown caramel. Divide the caramel into portion molds, hold the molds with pot mittens and swing around, so you get the caramel up the edges as well.
Puddingen:
4 large oranges
300 g sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
14 large egg yolks
2 store egg
Grate the peel from 2 of the oranges finely (only the yellow), then squeeze the juice from all and measure 4 dl in a saucepan. Add orange peel, sugar, vanilla bean and seeds and bring to a boil over medium heat. Stir occasionally to dissolve the sugar. Let the mixture boil for 2 min. on low heat, before turning off the heat.
Whisk together the yolks and whole eggs in a bowl and pour the orange mixture over the eggs, stirring constantly. Strain the egg and orange mixture through a fine sieve into a pitcher.
Spread the mixture in each portion form and place them in a deep skillet in the oven at 200 degrees. Pour boiling water around them, until the water covers 2/3 of the molds. Set the heat in the oven to 100 degrees after 5 min. and fry until the puddings are slightly firm. Take the molds out of the oven and set cold overnight.
When serving, carefully cut along the edge of each mold with a small knife, place the plate you are going to serve on top of each mold and quickly turn around.
Serve flan de Naranja with whipped cream or vanilla ice cream.
If you want to subscribe to news from the blog, you can sign up by sending us your email address HERE. The newsletter is completely free.
You can also follow the blog on Facebook .