Flan De Naranja Recipe
orange custard, rosemary white chocolate cream, dehydrated raspberries
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Ingredients
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Flan de Naranja
Method
Preparation
- 1
Make the Flan
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, not boiling. Remove from heat.
- 2
Whisk the Eggs
In a mixing bowl, whisk together the eggs until well beaten. Gradually add the warm milk mixture to the eggs, whisking continuously to prevent curdling.
- 3
Add Flavorings
Stir in the orange zest and orange juice until fully combined.
- 4
Prepare the Baking Dish
Preheat the oven to 350°F (175°C). Pour the flan mixture into a caramel-coated baking dish or individual ramekins.
- 5
Bake the Flan
Place the baking dish in a larger baking pan filled with water (water bath) and bake for about 45-50 minutes, or until the flan is set and a knife inserted in the center comes out clean.
- 6
Cool and Refrigerate
Remove from oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight.
- 7
Make the Rosemary White Chocolate Cream
In a saucepan, heat the heavy cream and rosemary over medium heat until just simmering. Remove from heat and let steep for 10 minutes. Strain out the rosemary and return to the saucepan.
- 8
Melt the Chocolate
Add the white chocolate chips to the warm cream and stir until melted and smooth. Allow to cool slightly.
- 9
Serve the Flan
Unmold the flan onto a plate. Drizzle with rosemary white chocolate cream and garnish with dehydrated raspberries before serving.
