Need a break from cakes this season? Go for the smooth and light burst of citrus with the ‘orange flan’, a variation of our traditional custard.
Ingredients
1.
50g icing sugar, sieved
100g butter
1 egg yolk
2.
150g refined flour
For first topping
3.
4 dsp marmalade
4.
250g cream
100g powdered sugar
6 eggs
Lemon zest from six lemons
Second topping
5.
1 orange
2 dsp water
50g sugar
Preparation
Mix ingredients grouped under 1
Then mix them thoroughly using fingers with refined flour
Cover and refrigerate for two hours
Preheat oven to 150 degrees
Take out the refrigerated dough and spread to 1/8-inch thickness
Put the flattened dough in six, eight-inch flan dishes.
Spread marmalade above the dough in the flan dishes.
Beat ingredients grouped under 4 well, and pour over the dough and marmalade.
Bake for 45 minutes
Remove fibre and seeds from orange and cut into small slices
This will be used as topping
Dissolve sugar in water and cook on low flame with constant stirring
When the solution becomes a syrup, remove from flame, add the cut oranges and keep for about three minutes without disturbing
Filter and pour the syrup over the pudding.
Garnish with orange slices or zest and serve with cream.
