‘Flan’, or crème caramel as we know it, is Spain’s national pudding. This one is made with orange juice instead of milk, and is still deliciously creamy with an intense flavour of orange.
Preheat the oven to 170C/325F/Gas 3. Put six 175ml/6fl oz pudding basins or eight dariole moulds into a small roasting tin.
For the caramel, heat the sugar and water in a small, heavy-based pan over a very low heat until the sugar has completely dissolved. Increase the heat to high and boil rapidly, without stirring, until the syrup has turned into a brick-red caramel. Remove from the heat and quickly pour a little into the base of each dish, twisting to coat the bottom and slightly up the sides. Be careful because the dishes might become hot.
For the cream, finely grate the zest from two of the oranges, then squeeze the juice from all the oranges and measure 400ml/14fl oz of juice into a pan. Add the orange zest and caster sugar and bring to the boil over a low heat, stirring now and then to dissolve the sugar.
Meanwhile, whisk the egg yolks and whole eggs in a mixing bowl until well combined. When the orange juice comes to the boil, reduce the heat slightly and simmer rapidly for two minutes. Whisk the mixture into the eggs until well combined, then strain through a fine sieve into a large jug.
Pour the mixture into the basins or dariole moulds, then pour boiling water into the roasting tin until it comes two-thirds up the side of the basins.
Bake the dariole moulds for 15 minutes or the pudding basins for 20 minutes.
Remove from roasting tin and set aside to cool, then chill in the fridge overnight.
To serve, carefully invert each dish onto a small serving plate and pour some of the caramel syrup around each one. If too much caramel has stuck to the base of the pots, put them back into a small roasting tin, pour boiling water into the tin and leave until it has melted.
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