Orange Flan Recipe, Flan Flavored With Orange Zest

Orange Flan Recipe, Flan Flavored with orange zest.

Orange Flan / creme caramel – Fool proof easy recipe for orange caramel custard. Includes step by step pictures.

Orange Flan – If you are french, you would call it Crème caramel. If your mother-in-law is Spanish, she would call it a flan. The rest of the world simply calls it a caramel custard. We are great fans of Rafael Nadal in the house. So I am going to call it a flan too. That great Spaniard I say. This is an easy Orange Flan dessert you can put together in no time and everyone will be happy. This would easily be my favorite dessert – Orange Flan.

There are a few points that make a good Orange Flan. The dish is very delicate to handle. The Orange Flan is cooked in a water bath. The key to a good Orange Flan is that it should be cooked in a water bath that should not boil at any time. If it boils, then the Orange Flan will cook very quickly, and when it is unmolded, the exterior or the outside of the custard will look like a cake sponge, with tiny holes all over it. The key to a smooth custard without any holes on the outside is to make sure that the water in the water bath does not boil and the flan cooks in moderate heat. Another important thing to note is that, not to mix the eggs too much while mixing. Too much mixing will incorporate air and air is good for cakes. Not for custards. The custard should be smooth. Not rubbery. Here is how I do Orange Flan.

For the Caramel for Orange Flan Add sugar to a small sauce pan. Add water from the sides. Combine the water and sugar. Gently stir to moisten the sugar thoroughly.

Bring the mixture to a boil until the sugar is completely dissolved and the liquid is clear. ( Do not stir at this stage. Stirring will cause the sugar to crystallize)

Continue to cook stirring occasionally until the caramel darkens into a light brown color.

Cook until the color of the caramel becomes amber. Do not leave it for too long as the caramel might burn and turn bitter.

Remove the pan immediately from the heat and pour a portion of the caramel into each of the four 6-ounce ramekins. Do not touch the caramel as it will be super hot and can even burn your hands. Allow the caramel to harden. It will take about 3-4 minutes.

For the Orange Flan Custard Adjust an oven rack to the middle. Preheat the oven to 350 degrees F / 180 degrees C.

Zest an orange and add it to the milk. Zest only the skin. The skin has all the essential oils and aroma. Not the pith. Pith is very bitter. Make sure you do not zest the pith. Heat the milk and orange zest in a saucepan over medium heat until it boils. Remove from the heat. Set aside.

In the mean time whisk the whole eggs, egg yolks, and sugar slowly in a large bowl until just combined.

Add in the milk mixture into the eggs until just combined. Do not keep whisking. You do not want to incorporate air. The mixture should not be extremely foamy. Little foam is OK. Strain the Orange Flan mixture into a large bowl.

Divide and pour the Orange Flan mixture in the ramekins. Arrange the Orange Flan ramekins on a large baking dish. Place the Orange Flan baking dish on the rack of the oven.

Orange Flan Water Bath Bring a kettle of water to a boil. Pour the boiling water into the baking dish. The water should be half way up the sides of the ramekins.

Bake Orange Flan until a paring knife inserted halfway between the center comes out clean, it can take between 40 – 50 minutes. Transfer the Orange Flan custards to a wire rack and cool to room temperature. Refrigerate Orange Flan for 6 hours or overnight.

To unmold Orange Flan, slide a paring knife around the sides of the ramekin. Hold a serving plate over the top of the ramekin and invert. Shake the ramekin gently to release the custard. Repeat with the remaining ramekins and serve Orange Flan.

A good Orange Flan should be delicate, smooth and melt in your mouth.!

For the Caramel

• 3 tablespoon water
• 1/4 cup sugar

For the Custard

• 1 1/2 cups whole milk
• 2 Eggs
• 1 Egg yolk
• 6 tablespoons Sugar
• Zest from an Orange

For the Caramel

1. Add sugar to a small sauce pan. Add water from the sides. Combine the water and sugar. Gently stir to moisten the sugar thoroughly.
2. Bring the mixture to a boil until the sugar is completely dissolved and the liquid is clear. ( Do not stir at this stage. Stirring will cause the sugar to crystallize)
3. Continue to cook stirring occasionally until the caramel darkens into a light brown color.
4. Cook until the color of the caramel becomes amber. Do not leave it for too long as the caramel might burn and turn bitter.
5. Remove the pan immediately from the heat and pour a portion of the caramel into each of the four 6-ounce ramekins. Do not touch the caramel as it will be super hot and can even burn your hands. Allow the caramel to harden. It will take about 3-4 minutes.

For the Custard

1. Adjust an oven rack to the middle. Preheat the oven to 350 degrees F / 180 degrees C.
2. Zest an orange and add it to the milk. Zest only the skin. The skin has all the essential oils and aroma. Not the pith. Pith is very bitter. Make sure you do not zest the pith. Heat the milk and orange zest in a saucepan over medium heat until it boils. Remove from the heat. Set aside.
3. In the mean time whisk the whole eggs, egg yolks, and sugar slowly in a large bowl until just combined.
4. Add in the milk mixture into the eggs until just combined. Do not keep whisking. You do not want to incorporate air. The mixture should not be extremely foamy. Little foam is OK. Strain the mixture into a large bowl.
5. Divide and pour the mixture in the ramekins. Arrange the ramekins on a large baking dish. Place the baking dish on the rack of the oven.

Water Bath

1. Bring a kettle of water to a boil. Pour the boiling water into the baking dish. The water should be half way up the sides of the ramekins.

Bake and Serve

1. Bake until a paring knife inserted halfway between the center comes out clean, it can take between 40 – 50 minutes. Transfer the custards to a wire rack and cool to room temperature. Refrigerate for 6 hours or overnight.
2. To unmold, slide a paring knife around the sides of the ramekin. Hold a serving plate over the top of the ramekin and invert. Shake the ramekin gently to release the custard. Repeat with the remaining ramekins and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 60 mins
• Category: Dessert
• Cuisine: French

For the Caramel

• 3 tablespoon water
• 1/4 cup sugar

For the Custard

• 1 1/2 cups whole milk
• 2 Eggs
• 1 Egg yolk
• 6 tablespoons Sugar
• Zest from an Orange

For the Caramel

1. Add sugar to a small sauce pan. Add water from the sides. Combine the water and sugar. Gently stir to moisten the sugar thoroughly.
2. Bring the mixture to a boil until the sugar is completely dissolved and the liquid is clear. ( Do not stir at this stage. Stirring will cause the sugar to crystallize)
3. Continue to cook stirring occasionally until the caramel darkens into a light brown color.
4. Cook until the color of the caramel becomes amber. Do not leave it for too long as the caramel might burn and turn bitter.
5. Remove the pan immediately from the heat and pour a portion of the caramel into each of the four 6-ounce ramekins. Do not touch the caramel as it will be super hot and can even burn your hands. Allow the caramel to harden. It will take about 3-4 minutes.

For the Custard

1. Adjust an oven rack to the middle. Preheat the oven to 350 degrees F / 180 degrees C.
2. Zest an orange and add it to the milk. Zest only the skin. The skin has all the essential oils and aroma. Not the pith. Pith is very bitter. Make sure you do not zest the pith. Heat the milk and orange zest in a saucepan over medium heat until it boils. Remove from the heat. Set aside.
3. In the mean time whisk the whole eggs, egg yolks, and sugar slowly in a large bowl until just combined.
4. Add in the milk mixture into the eggs until just combined. Do not keep whisking. You do not want to incorporate air. The mixture should not be extremely foamy. Little foam is OK. Strain the mixture into a large bowl.
5. Divide and pour the mixture in the ramekins. Arrange the ramekins on a large baking dish. Place the baking dish on the rack of the oven.

Water Bath

1. Bring a kettle of water to a boil. Pour the boiling water into the baking dish. The water should be half way up the sides of the ramekins.

Bake and Serve

1. Bake until a paring knife inserted halfway between the center comes out clean, it can take between 40 – 50 minutes. Transfer the custards to a wire rack and cool to room temperature. Refrigerate for 6 hours or overnight.
2. To unmold, slide a paring knife around the sides of the ramekin. Hold a serving plate over the top of the ramekin and invert. Shake the ramekin gently to release the custard. Repeat with the remaining ramekins and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 60 mins
• Category: Dessert
• Cuisine: French

Find it online : https://www.kannammacooks.com/orange-flan-recipe/

Samba Godhumai Dosai / Broken Wheat Dosai.

Healthy and easy to make recipe for South Indian Tamilnadu Samba Godhumai ravai / Cracked Wheat Dosai. With step by step pictures.

This is a recipe to do if you have very little regular dosa batter and you are breaking your head for choices in the kitchen. I learnt this recipe from Vinodh’s aunt Prema Amma long time back when she visited us in California. She would do these kind of jiffy recipes which would turn out to be super hit. I like her recipes as they are super tasty and can be made very quickly. More over this recipe uses almost 90 percent cracked wheat – samba godhumai ravai. Its super healthy and super delicious. I do it almost every week. Don’t fret when you have very little dosa batter. Make this Samba Godhumai dosai and your entire family will love you for this.

Here is the video of how to make Samba Godhumai Dosa, Broken Wheat Dosa

Here is how to do the batter.

Soak samba godhumai (cracked emmer wheat), onions, cumin seeds, ginger, curry leaves, dried red chillies and salt. Add more red chillies if you want it more spicy. I used 1 cup-250 ml of wheat. So I soaked in 2 cups – 500 ml water. So the water ratio is 1 cup wheat : 2 cups water. Soak it for 20 minutes. Upto 30 minutes is fine.

After soaking, grind it into a smooth paste. Do not use any additional water while grinding. The soaked water will be sufficient. Add water only if you think its really necessary. We are looking at a consistency of dosa batter.

Add in 2 cups of regular dosa batter. Old dosa batter works best. Mix everything well. Add little water if the batter is too thick. It should be to the consistency of regular dosa batter.

Heat a dosa pan / skillet until hot. Let the flame be at medium. Pour a ladle of Samba Godhumai batter onto the skillet. You can gauge the consistency of the batter from the below picture.

Using the back of the ladle spread Samba Godhumai batter into a round.

Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear.

Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter. Serve Samba Godhumai warm, with chutney.

The best cast iron pan now coming to your kitchens from Coimbatore. The person behind this wonderful venture is my school buddy Santosh Leelakrishnan. Proudly made in India and very reasonably priced. A must have!!! Do check it out! There are other skillets too! Don’t miss.

• 2 cups regular dosa batter
• 1 cup broken wheat – samba godhumai
• 2 cups water
• 1 medium onion, chopped
• 1 inch piece ginger
• 2 sprigs curry leaves
• 2 teaspoon cumin seeds
• 2 dried red chillies
• 1 teaspoon salt
• Oil for cooking

1. Soak samba godhumai (cracked emmer wheat), onions, cumin seeds, ginger, curry leaves, dried red chillies and salt. I used 1 cup-250 ml of wheat. So I soaked in 2 cups – 500 ml water. So the water ratio is 1 cup wheat : 2 cups water. Soak it for 20 minutes. Up to 30 minutes is fine.
2. After soaking, grind it into a smooth paste. Do not use any additional water while grinding. The soaked water will be sufficient. Add water only if you think its really necessary. We are looking at a consistency of dosa batter.
3. Add in 2 cups of regular dosa batter. Old dosa batter works best. Mix everything well. Add little water if the batter is too thick. It should be to the consistency of regular dosa batter.
4. Heat a dosa pan / skillet until hot. Let the flame be at medium. Pour a ladle of batter onto the skillet. You can gauge the consistency of the batter from the below picture.
5. Using the back of the ladle spread batter into a round.
6. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear.
7. Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter. Serve warm, with chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: Crepes, pancakes
• Cuisine: South Indian