A Simple Recipe from Anna Phillips
Super talented local Anna Phillips, food presenter, stylist and consultant, has a few recipe books under her belt she’s worked on over the years and this gorgeous recipe is from one of them!
Now, it looks super fancy but it’s actually surprisingly easy to do.
Give it a whirl if you’re eating your feelings in lockdown right now, or you just want to keep busy in the kitchen!
Orange Custard Flan
These are little orange crème caramels
Serves 4
Ingredients
275g caster sugar
60ml water
1 strip orange rind
200ml fresh orange juice, strained
1 cinnamon stick
7 egg yolks, free range at room temperature
1 egg, free range at room temperature
Method
Preheat the oven to 170ºC.
Lightly grease 4 x 125ml ramekins or moulds with oil spray (use fingers to rub and spread the oil around) and place in a baking dish lined with a folded tea towel.
Place water and 75g of the sugar into a small saucepan and stir gently over low heat without boiling until the sugar dissolves.
Increase the heat to a gentle boil and cook uncovered for about 20-30 minutes, or until the mixture becomes golden and smells like caramel.
Quickly pour and divide the toffee among the ramekins and tilt to cover the bases.
Set aside.
Place the orange rind and juice, cinnamon stick and remaining sugar into a medium saucepan.
Cook stirring over low heat without boiling until the sugar dissolves.
Increase the heat, bring to the boil and cook for 2 minutes, or until the mixture is slightly syrupy.
Leave to cool for 10 minutes.
Place the egg yolks and whole egg in a medium bowl and beat with a wooden spoon.
Pour the partly cooled orange syrup onto the eggs, stirring constantly until well combined.
Pass the mixture through a sieve into a large jug, then pour into the moulds and place them into a small baking dish.
Pour enough boiling water into the baking dish allow it to come halfway up the side of the ramekins.
Bake in preheated oven for 20-25 minutes, then carefully remove the ramekins from the water and cool to room temperature.
Chill completely in the refrigerator (about 3 hours).
To serve dip moulds in hot water for 10 seconds, then invert on to serving plates.
Recipe thanks to Anna Phillips and Gourmet Pilgrim Pty Ltd.