Lazy on a Sunday afternoon. We spend nearly the whole day at home, cozy not far away from the couch and nice food on the hand. Can it be any better than today? Outside shivering -7 C / 20 F with grey clouds, inside cloudy sofa cushion and coziness. And of course NFL playoffs are on. You may not believe it but that was not our plan for today. Actually we left the house early for doing some workout but found our gym closed, we were to early. Ok I am not going to lie to you guys, we would had to wait 10 minutes, thought about that for a second and headed home for a big breakfast with the promise to make some sport in the afternoon. That didn’t happen as we know now.
I got a big pot of hearty soup in the refrigerator, waiting to be reheated. The only thing missing was the dessert. That didn’t took me long and I found this flan de naranja in my Casa Moro cookbook. Oranges are in season and taste great. This is an effortless, easy recipe but it took 1.5 hours in the oven and 30 minutes outside in the snow, totally worth the waiting.
Casa Moro is the second cookbook from Samantha and Samuel Clark, owner of the famous Moro restaurant in London, UK. They merge the taste of Eastern Mediterranean, Spain and North Africa in an easy and uncomplicated way.
This recipe calls for caster sugar, this is a very fine sugar used in Britain, it is called superfine sugar in the USA. If you don’t have any on hand, use granulated sugar instead but not powdered (confectioners) sugar because it usually contains cornstarch to keep it from clumping.
A bain-marie is also called water bath or double-boiler, a bigger container filled with water holds the ramekins (in this case) to heat them gentle and prevent them from burning.
flan de naranja
spanish orange flan
adapted from Casa Moro: the second cookbook from Samantha and Samuel Clark
6 large egg yolks (organic or free range preferred)
60 g caster sugar
300 ml freshly squeezed orange juice
Preheat the oven to 120 C / 250 F
Whisk the egg yolks with the sugar until thick light and fluffy. Gradually add the orange juice whisking all the time making sure you scrape all the whisked egg yolk from the sides and bottom of the bowl.
Pour into four ramekins and place them in a bain-marie: make sure the water in the bain-marie is cold to start with and comes up to the level of the top of the orange/egg mixture. Bake for 1.5 hours.
The top will become a nice caramel color and the flan, which only just sets will be deliciously creamy and orangey with a clean flavor. Refrigerate before serving.