Orange flan

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.


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.


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.

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