Orange flan with lemon and cinnamon
Spanish orange pudding with crunchy caramel
- Preparation time 20 min.
- easy
Preparation
Preheat the oven to 150°. Fill a shallow baking dish with a little water (a finger's width) and preheat in the oven.
Pour the orange juice into a bowl and mix with the sugar until the sugar is completely dissolved. Add the lemon zest and juice. Crack the eggs, whisk thoroughly and add to the juice, mixing well, (do not beat until frothy). Add the cinnamon.
In a small pan, preferably in a corner, reduce 1 tbsp sugar and 3 tbsp lemon juice to light caramel. Immediately put a small drop in each of the custard cups. Then pour the egg-juice mixture into the ramekins.
Bake in a bain-marie for about 20-25 minutes.
Leave the pudding to cool at room temperature, then store in the fridge for at least an hour.
Loosen the edge with a pointed knife and turn the pudding out onto dessert plates. Serve with whipped cream if desired, but this "flan" is also extraordinarily delicious without it.
Quantity
Ingredients for 6 peopleIngredients
- 200 ml Freshly squeezed orange juice
- 4 piece Eggs
- 2 tbsp Lemons
- 1 tsp Zest of natural lemon
- 180 g Sugar
- Cinnamon
- 3 tbsp Fresh lemon juice
- 1 tsp Sugar
- Whipped cream
- 6 pudding moulds (or small coffee cups)
From the online shop
Organic Panela cane sugar
