Have you ever had a baked custard (flan) without milk? Well, I haven't until last week when I made 2 kinds for Christmas dinner, one with the usual fresh whole milk and a second one with clementine orange juice. We bought a large carton of Spanish clementines that are not very sweet, some are slightly bitter. I didn't want to throw them away so I have been juicing them and I peeled, sectioned, and marinated a few pieces in red wine. I will slice and cook the remaining pieces in sugar syrup to garnish cakes. The orange custard is surprisingly very good. Although it is not as creamy and smooth as the milk flan, I love that it is very light, refreshing, and citrus-y. Those who are lactose-intolerant will love this milkless custard. I encourage you to bake one recipe and find out for yourself just how yummy it is.
The recipe is adapted from my cookbook THE FOOD OF SPAIN AND PORTUGAL by Elisabeth Lambert Ortiz.
Flan de Naranja
½ to ¾ cup sugar for caramel
6 whole eggs
¼ cup sugar
2 cup fresh clementine or navel orange juice, strained
1 teaspoon finely grated orange zest
6 small ramekins or 1 large flan mold (llanera)
- In a stainless steel skillet, heat the sugar over low heat until golden in color and caramelized. Pour equally among the ramekins. Put ramekins into baking pans with sides that are 2 inches high. Set aside.
- In a medium bowl, combine eggs and sugar and beat with a fork until smooth. Add the orange juice and mix until well combined. Strain using a fine mesh into another bowl preferably with spout and handle. Stir in orange zest. Pour into the prepared ramekins. Fill the baking pans with hot water halfway up the sides of ramekins.
- Bake in a preheated 350 degree oven for 45 minutes to 1 hour, or until set. Flan will be slightly wiggly, it will firm up when cooled. Cool for 30 minutes on a rack. Cover with plastic film and refrigerate overnight or at least 4 hours.