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Rosewater flan with burnt orange caramel

Australian Gourmet Traveller Spanish dessert recipe for rosewater flan with burnt orange caramel.

By Rodney Dunn
  • Serves 4
  • 20 mins preparation
  • 45 mins cooking plus cooling
Rosewater flan with burnt orange caramel
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.


  • 500 ml (2 cups) milk
  • 250 ml (1 cup) double cream
  • 1 orange, rind removed with a peeler
  • 3 eggs
  • 2 egg yolks
  • 1 tbsp rosewater
  • 110 gm (½ cup) white sugar
  • 125 ml (½ cup) freshly squeezed orange juice


  • 1
    Preheat oven to 170C. Combine milk, cream and orange rind in a saucepan and stir over low heat until just beginning to boil.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • Author: Rodney Dunn