Flan d'orange dessert

The classic flan de orange display in a contemporary way. Fresh creamy structure of the flan, fresh orange and caramel make this the ultimate dessert. The beautiful colors that reinforce each other with the help of the chocolate decoration reinforce the fall theme.
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Caramel

  • Sugar 100g
  • Water 25g
  • Salt 1g
  • Total 126g

Caramel

- Caramelize the sugar while stirring until golden brown
- Add the water and sugar
- Divide the mass over the 4 molds that have been greased beforehand with a little oil

Flan

  • Egg 150g
  • Egg yolks 60g
  • Sugar 65g
  • Orange juice 300g
  • Lemon juice 50g
  • Liqueur 25g
  • Orange grater 10g
  • Lemon zest 5g
  • Total 665g

Flan

- Beat the eggs, egg yolks, sugar, orange juice and lemon juice well
- Add the liqueur, orange zest and lemon zest and heat this mixture to ± 70°C
- Pour over the caramel mass until the container is filled and remove the air bubbles with a teaspoon
- Place the molds in a filled roasting tin with water and heat uncovered in the oven at 85/90 °C for 40-60 minutes. Until the mass is cooked
- Then let the flan stand for a few minutes
- Loosen them from the edge of the mold with a knife and transfer them to plates

Orange sauce

  • Orange Marmelade or orange jam 250g
  • Orange juice 50g
  • Lemon juice 25g
  • Total 325g

Orange sauce

- Mix everything with a stick blender or with a whisk
- Divide the sauce over the plate

Assembly, layout and finishing

- Serve lukewarm or cold
- With some stiffly whipped cream
- Orange slices
- Candied Orange Peel
- Yogurt and/or cottage cheese
- King's Day Decorations
Challenge yourself to dress royally / festively for dessert

Enjoy this exciting recipe.

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