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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Recipe Information
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
Instructions
Preheat your oven to 160°C (320°F).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1375 mg | 458% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 256.6 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 891 mg | 69% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
