makes
10
prep
10 minutes
cook
1 hour
difficulty
Mid
makes
10
serves
preparation
10
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
- 220 g granulated sugar
- 350 ml evaporated milk
- 400g can sweetened condensed milk
- 6 large eggs
- 2/3 cup fresh orange juice
- zest of one orange
- 1 tbsp vanilla extract
Allow at least 2 hours chilling time.
Instructions
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spatula, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour onto bottom of individual ramekins, swirling around the bottom to coat each one.
Preheat oven to 175°C.
In the jar of a blender, or in a mixing bowl stirring energetically with a whisk, combine evaporated milk, sweetened condensed milk, eggs, orange juice, orange zest and vanilla. Pour into prepared ramekins and place them in a large baking dish or roasting pan; fill the roasting pan with hot water to about 2.5cm depth. Cover the roasting pan lightly with aluminum foil.
Bake for 50 minutes. Remove from the oven, remove the aluminum foil, and let cool. Remove each ramekin from the water bath. I use a pair of tongs to do so. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving.
When ready to eat, run a small knife around the edge of each flan. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all of the caramel sauce can run over the flan. You may garnish with orange sections.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
