Orange Flan

Such a nice small dessert! It combines the gentle taste of a classic flan with the fruity orange. The fun is that the orange is in the flan itself, in the gel and of course in the zest. We’re sure you and your guests will appreciate the lightness and long taste.

We love to combine this dish with Rivesalte Ambré. If you can’t get hold of the Ambré, then go for another Rivesalte. The Ambré has a long, deep taste that supports the taste of the flan very well; it lifts it to an exquisite level. The Ambré comes with a hint of citrus; if it’s clementine even better.

 Here is what you need

  • For the flan
    • 8 small Coddlers (so-called standard size)
    • 2 Eggs
    • 2 Egg Yolks
    • 200 ml fresh Orange Juice
    • 20 grams of Sugar (depending on the sweetness of the orange juice)
    • butter
  • For the gel
    • 200 ml fresh Orange Juice
    • Grand Marnier or Cointreau
    • 1 gram of Agar Agar
  • And also
    • Orange Zest
    • Edible Flower

In a bowl mix the eggs and the egg yolks using a spoon. Make sure to do this very gently; we don’t want any bubbles in the mixture. Now add 20 gram of sugar to the orange juice and make sure it’s totally absorbed. Combine the juice and the egg and stir gently. Pass through a sieve. It’s important that the mixture is very smooth, so no bits of egg, sugar and orange. If not, pass through a finer sieve. If you have bubbles in the mixture then let rest in the refrigerator.
Apply a very thin layer of butter to the coddlers, just enough to cover the inside. Pour the mixture in the coddlers, but nor more than 2/3. The mixture will set but not raise (or only a little bit). Close the coddlers, but not too tight. You want to test one during the cooking process and you don’t want to burn your hands.
Set your oven to ‘classic’ and to 170° Celsius or 340° Fahrenheit . Put the coddlers in a large oven tray and add boiling water. The water should reach ¾ of the coddler, leaving ¼ free. Once in the oven reduce the temperature to 120° Celsius or 250° Fahrenheit and cook for 30 minutes. The flans are done when a metal pen comes out clean.
Remove the coddlers from the oven and allow to cool. You can do this by putting them in cold water, but you can also give it a bit of time. When cool, dry the inside of the metal lid (condense). Transfer to the refrigerator.
Reduce 200 ml orange juice and the Grand Marnier or Cointreau. When nearly reduced by 50% add the agar agar. Allow to simmer for a few minutes. You may want to test the consistency. Simply put some reduced liquid on a saucer, transfer to the freezer and wait for 2 minutes. The consistency will be a good indication of the final result.
Now for the zest: most citrus fruit is waxed, so you may need to rub the orange. Put a bit of very thin orange zest on top of the flan and finish by pouring some (still warm) gel over it. Ideally this will cover the top (and the zest) and flow between the coddler and the flan.
Put the coddlers in the refrigerator and let cool. Half an hour before serving, take them out of the refrigerator, remove the lid, dry the inside and put it back on again.
If you can get hold of a nice edible flower, then put it on top of the gel, just before serving.
You can serve them with a slice of confit of orange. And if you have made these anyway, why not dip them in deepest, darkest chocolate?

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