Orange Custard
Orange Custard
Flan de NaranjaSpain contributed enormously to the desserts of Mexico, such as this lovely baked custard that's similar to flan, except it is not baked in caramel-coated cups. Spain brought oranges to Mexico, and groves have flourished in many regions, such as the coastal and lower elevation areas along both coasts. The small amount of cornstarch mixed with the sugar keeps the custards from curdling. The custards are best eaten the same day they are made.
Ingrediënten
Makes 4 servings
- 2 large eggs
- 2 large egg yolks
- ¼ cup sugar
- 1 teaspoon cornstarch
- 1 cup fresh orange juice from 3 to 4 oranges, at room temperature
- 1 teaspoon finely grated orange zest
Instructies
- Preheat the oven to 325°.
- In a saucepan, bring to a boil about 2 cups water for the water bath.
- Lightly butter 4 custard cups.
- In a small bowl, mix very well the sugar and corn starch.
- Set aside.
- In a medium bowl, with an electric beater or mixer, beat the eggs and egg yolks to combine.
- Add the sugar and beat at medium-to-high speed until the mixture is smooth, pale and creamy, about 3 minutes.
- Beat in the orange juice gradually until very well mixed.
- Stir in the zest.
- Pour the mixture into the prepared custard cups.
- Place the cups into a large baking pan and carefully pour boiling water around the cups to come about half way up on the outside of the cups.
- Bake about 40 minutes, or until the custards are almost set in the center and a thin knife inserted in the center comes out clean.
- Remove the cups from the water bath and cool completely on a rack, then refrigerate about 6 hours before serving.
Notes / Tips / Wine Advice:
Serve chilled, directly from the cups.
