Rick Stein’s Flan de Naranja

Flan de Naranja

I needed a disk for tapas night round a friends house and wanted something different but also foolproof. Flan de Naranja fitted the bill, having seen it on Rick Stein’s programme and made it for NYE a couple of years ago. Its very sweet and hard to believe its dairy free. You’ll notice the different sizes – I had to be resourceful with the ‘moulds’ as I couldn’t find anywhere that sold dariole mould locally.


  • 4 large oranges
  • 300g caster sugar
  • 14 large free range egg yolks
  • 2 large whole free range eggs

For the caramel

  • 100g caster sugar
  • 45ml water

Preheat the oven to 160C.  Put six 175ml pudding basins or eight dariole mould into a small roasting tin and bring a kettle full of water to the boil.  I own neither of these two pieces of kitchen equipment so just used coffee cups instead.

For the caramel, put the sugar and water into a small, heavy-based pan and leave over a very low heat until the sugar has completely dissolved.  Then increase the heat to high and leave to boil rapidly without stirring until the syrup has turned into a brick-red caramel.

Flan de Naranja caramel

Remove from the heat and quickly pour a little into the base of each dish, twisting to coat the bottom and slightly up the sides.  Be careful as the dishes may be hot.

Finely grate the zest of two oranges, then squeeze the juice from them all and measure 400ml into a pan.  Add the orange zest and caster sugar and bring to the boil over a low heat, stirring now and then to dissolve the sugar.

Flan de Naranja - orange juice and sugar

Meanwhile, put the egg yolks and whole eggs into a mixing bowl and whisk together.  When the orange juice comes to the boil, turn down the heat slightly and simmer rapidly for 2 minutes.  Pour the mixture onto the eggs, stirring, and then strain through a fine sieve into a large jug.

Pour the mixture equally into each dish and pour boiling water around them to come two-thirds of the way up the sides of the dishes.

Bake for 20 minutes for the pudding basins, 15 minutes for the dariole moulds, then remove from the oven and lift out of the water.  Cover and chill for at least 4 hours or overnight.  To serve carefully invert each dish onto a small serving plate and pour some of the caramel syrup around each one.  If too much caramel has stuck to the base of the pots, put them back into a small roasting tin, pour boiling water into the tin and leave until the caramel has melted.


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