Rosewater flan with burnt orange caramel
A twist on a classic with a hint of rosewater in the custard and the deep flavours of burnt caramel and orange, which cut the richness of the custard.
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Serves
4
Cooking Time
Prep time 20 mins, cook 45 mins (plus cooling)
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500 ml
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(2 cups) milk
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250 ml
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(1 cup) double cream
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1
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orange, rind removed with a peeler
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3
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eggs
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2
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egg yolks
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1 tbsp
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rosewater
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110 gm
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(½ cup) white sugar
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125 ml
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(½ cup) freshly squeezed orange juice
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1
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Preheat oven to 170C. Combine milk, cream and orange rind in a saucepan and stir over low heat until just beginning to boil.
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2
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Meanwhile, whisk eggs and yolks in a bowl to combine, add rosewater and half the sugar, then pour milk mixture over egg mixture and whisk to combine. Strain through a fine sieve into a jug and divide among four 250ml-capacity ovenproof dishes. Place dishes in a large roasting pan and fill pan with enough boiling water to come halfway up sides of dishes. Bake until custard is just set but still wobbles slightly in centre (30-35 minutes), remove from pan, cool completely.
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3
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Scatter remaining sugar evenly over base of a small saucepan and stir occasionally over medium heat until sugar dissolves (1-2 minutes), then cook until dark caramel (7-8 minutes). Remove from heat, add orange juice (be careful, mixture will spit), stir to combine, then set aside to cool.
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4
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Remove pith from orange with a sharp knife and thinly slice flesh crossways. Place an orange slice on top of each custard, spoon over caramel sauce and serve.
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This recipe is from the October 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY Jason Loucas
STYLING Geraldine Munoz and Rodney Dunn