Orange Flan

All year

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 confit. 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:

  • 8 small Coddlers (so-called standard size)
  • 2 Eggs
  • 2 Egg Yolks
  • 200 ml fresh Orange Juice
  • Organic Orange (300 ml plus some extra)
  • Sugar (20 gram plus extra for the confit)
  • Cornstarch
  • Butter

Start by making the confit of orange (or buy some if you don’t have the patience). Make sure you have a good organic orange. Most citrus fruit has been waxed, so you may need to rub the orange. Peel the orange. Put in a bit of cold water, bring to boil, drain and put in cold water. Do this three times. This will remove the bitter taste of the skin. Now combine water, sugar and skin and cook gently for let’s say an hour is. Allow to cool in its own syrup. You can use this syrup as a starting point of the gel later on, but we feel it’s too sweet.

In a bowl mix the eggs and the egg yolks. 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. 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 and cook for 25 to 30 minutes. The coddlers are done when a metal pen comes out clean.
In parallel reduce the extra orange juice. You may want to add a splash of Grand Marnier or Cointreau. The taste should be relatively intense because the cornstarch will soften it. Better to use agar agar, but cornstarch is perfectly fine in this case. Thicken the sauce with the starch and let it cool. It should work as a gel on top of the flan.
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. Make sure you dry the inside of the metal lid (condense).
Put a bit of orange confit on top of the flan and finish by pouring a bit of sauce over it. Ideally this will cover the top (and the confit) 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 bigger slice of confit of orange.
And if you have made these anyway, why not dip them in deepest, darkest chocolate?