Rosewater flan with burnt orange caramel

AT A GLANCE

  • Serves 4 people

A twist on a classic with a hint of rosewater in the custard and the deep flavours of burnt caramel and orange, which cut the richness of the custard.

  • 500 ml (2 cups) milk
  • 250 ml (1 cup) double cream
  • 1 orange, rind removed with a peeler
  • 3 eggs
  • 2 egg yolks
  • 1 tbsp rosewater
  • 110 gm (½ cup) white sugar
  • 125 ml (½ cup) freshly squeezed orange juice
01   Preheat oven to 170C. Combine milk, cream and orange rind in a saucepan and stir over low heat until just beginning to boil.
02   Meanwhile, whisk eggs and yolks in a bowl to combine, add rosewater and half the sugar, then pour milk mixture over egg mixture and whisk to combine. Strain through a fine sieve into a jug and divide among four 250ml-capacity ovenproof dishes. Place dishes in a large roasting pan and fill pan with enough boiling water to come halfway up sides of dishes. Bake until custard is just set but still wobbles slightly in centre (30-35 minutes), remove from pan, cool completely.
03   Scatter remaining sugar evenly over base of a small saucepan and stir occasionally over medium heat until sugar dissolves (1-2 minutes), then cook until dark caramel (7-8 minutes). Remove from heat, add orange juice (be careful, mixture will spit), stir to combine, then set aside to cool.
04   Remove pith from orange with a sharp knife and thinly slice flesh crossways. Place an orange slice on top of each custard, spoon over caramel sauce and serve.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

GERALDINE MUNOZ AND RODNEY DUNN

FEATURED IN

Oct 2009

Oct 2009

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