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400ml whole milk
2 oranges, 1 scrubbed, pared zest, plus 3 tbsp juice, strained, 1 cut into rounds
125g caster sugar
397g can condensed milk
3 British Blacktail Free Range Medium Eggs
Preheat the oven to 150ºC, gas mark 2. Pour
the milk into a small pan. Cut the orange zest
into long strips, add to the milk (reserve some
for decoration), and warm over a low heat until
it’s about to start simmering, then remove and
set aside to infuse for at least 15 minutes.
Have a 20cm round cake tin or flan tin
ready. It needs a solid base, not loose-based or
springform. Tip the sugar into a small heavy-based pan or frying pan. Add 3 tbsp orange
juice and stir over a low heat until the sugar
melts. Increase the heat, then boil for 3-4
minutes, swirling the pan so the sugar colours
evenly for a dark golden caramel. Act quickly to
prevent the caramel from burning, by pouring
it into the flan or cake tin, tilting to cover the
base. Sit the tin into a deep roasting tin.
In a large jug, beat together the condensed
milk and eggs. Through a sieve, pour in the
orange-infused milk. Stir well to combine, then
sieve the mixture into the flan tin over the
set caramel. Pour boiling water into the roasting
tin until the water comes ¾ of the way up
the flan tin. Cook in the oven for 50 minutes to
1 hour, until the flan is set, but still wobbles a bit
when given a gentle shake (the pudding centre
should read 75ºC with a digital thermometer).
Remove from the oven, lift the flan from
the water bath and set aside to cool. Cover and chill in the fridge for at least 3 hours, or
To unmould the flan, run a sharp knife along
the edge. Place a large, upturned, lipped plate
over the top and flip it over, taking care to
catch all the caramel sauce. Cut the skin and
pith from the second orange and slice into
rounds. Serve, topped with the orange slices
and reserved zest.
If set caramel is left in the tin once you turn the flan out, place the tin over a low heat, add 2 tsp water and heat gently until the caramel dissolves. Allow to cool a little, then pour over the dessert.
Typical values per serving when made using specific products in recipe
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