Orange and almond creme caramel

Orange and almond creme caramel

Flan de naranja y almendra

By
From
Spanish Made Simple
Serves
8

This is such a treat of a dessert and even though it comes without a photograph you should definitely try it. It couldn’t be any easier to make as you only need to blend all the ingredients in a jar. If there is a dish that visually tells you to ‘eat me’, it would be this one, as it has the most beautiful golden and custardy colour once it’s cooked.

Ingredients

Quantity Ingredient
400g caster sugar
300ml double cream
150g blanched almonds
1 orange, grated zest and juice
5 whole eggs
8 egg yolks
a a mould, About 30cm in diameter

Method

  1. Preheat the oven to 135°C.
  2. To make the caramel, put 100g of the sugar and 2 tablespoons water in a small saucepan over a medium heat. Tilt and swirl the saucepan gently when parts of the sugar start to turn into caramel so that it all cooks homogeneously and no part of it burns. When you have a caramel that is dark golden and just starting to smoke very slightly, pour it into the mould and swirl it to coat the bottom and sides. Allow the caramel to cool while you make the rest of the mixture.
  3. Put all the remaining ingredients, including the remaining 300g sugar in a blender and blitz for about 1 minute.
  4. Pour the mixture into the mould and cover it with foil. Place it in a roasting tray filled with a 1-finger depth of cold water, to create a bain marie.
  5. Bake in the preheated oven for about 40 minutes, or until set. Allow to cool and set completely in the fridge.
  6. When you are ready to serve, run a paring knife around the inside of the mould. Make sure the crème caramel has come loose from the mould before covering it with a plate and flipping it over to release it.
Tags:
Spanish
simple
weekday
tapas
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