Orange Flan with Raspberry Coulis
Indulge in a luscious dessert that blends zesty citrus with bright berry notes—this Orange Flan with Raspberry Coulis is a show-stopping treat perfect for any occasion. Featuring a creamy, velvety flan infused with fresh orange juice and fragrant zest, this recipe skips the ordinary by pairing its caramelized base with a vibrant homemade raspberry coulis. A careful baking technique ensures the custard is irresistibly smooth, while the tart coulis provides the perfect complement to the sweetness of the flan. Serve this sophisticated dessert chilled for a refreshing delight, beautifully finished with a drizzle of coulis and fresh raspberries. Perfect for dinner parties or an elevated weeknight treat, it’s citrusy decadence with a gourmet twist!
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Ingredients
- 150 g Granulated sugar
- 250 ml Fresh orange juice
- 1 tbsp Orange zest
- 500 ml Whole milk
- 200 ml Heavy cream
- 4 units Large eggs
- 2 units Egg yolks
- 2 tsp Vanilla extract
- 250 g Fresh raspberries
- 50 g Powdered sugar
- 2 tbsp Water
Directions
Step 1
Preheat your oven to 160°C (320°F).
Step 2
To make the caramel, place 100g of granulated sugar into a saucepan over medium heat. Let the sugar melt and gently swirl the pan occasionally until the sugar turns a golden amber color. Be cautious not to burn the caramel.
Step 3
Quickly pour the caramel into the bottom of a 20 cm (8-inch) round baking dish or individual ramekins, swirling the dish to coat the base evenly. Set aside to cool and harden.
Step 4
In a medium saucepan, heat the whole milk, heavy cream, and orange zest over medium heat until it just begins to simmer. Remove from heat and set aside to infuse for 5 minutes.
Step 5
In a large mixing bowl, whisk together the eggs, egg yolks, remaining 50g of granulated sugar, and vanilla extract until smooth. Gradually whisk in the orange juice.
Step 6
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling. Strain the mixture through a fine mesh sieve into a pitcher to remove the orange zest and any lumps.
Step 7
Pour the custard mixture over the hardened caramel in the baking dish or ramekins. Place the dish(es) in a large roasting pan and carefully fill the pan with hot water until it reaches halfway up the sides of the baking dish or ramekins.
Step 8
Bake for 40-50 minutes, or until the flan is just set but still slightly jiggly in the center. Remove from the roasting pan and cool to room temperature. Refrigerate for at least 4 hours or overnight for the best texture.
Step 9
To make the raspberry coulis, combine the fresh raspberries, powdered sugar, and water in a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly.
Step 10
Strain the raspberry mixture through a fine mesh sieve to remove the seeds, pressing down with a spoon to extract as much liquid as possible. Discard the seeds and chill the coulis until ready to serve.
Step 11
To serve, run a knife carefully around the edges of the flan to loosen it. Place a serving platter over the baking dish or ramekin and invert to release the flan. Drizzle with the raspberry coulis and garnish with additional fresh raspberries if desired. Enjoy!
Nutrition Facts
| Serving size | (1702.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2418.7 |
| Total Fat 115.0g | 0% |
| Saturated Fat 58.8g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1374.9mg | 0% |
| Sodium 562.7mg | 0% |
| Total Carbohydrate 287.4g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 256.6g | |
| Protein 51.6g | 0% |
| Vitamin D 423.5IU | 0% |
| Calcium 891.0mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1973.5mg | 0% |
Source of Calories