Orange Flan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 57 g | (228 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 625 mg | (16 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 79 g |
Ingredients
- For the flan
- 1 Vanilla bean
- ⅜ l milk
- 2 eggs
- 1 egg yolk
- 70 grams sugar
- 2 Tbsps ground Shelled pistachio
- For the sauce
- 4 Tbsps Raspberry syrup
- ¼ l water
- In addition
- 2 Oranges
- 2 sprigs Lemon balm
Preparation steps
For the orange base: combine sugar with orange juice and bring to a boil. Soak gelatine in cold water, squeeze out and dissolve in hot juice. Pour juice into four ramekins and refrigerate. For the flan: slit vanilla pod lengthwise and boil with milk. Whisk eggs, egg yolks and sugar until fluffy. Remove milk from heat, remove vanilla pod and stir gradually into egg yolk mixture. Fold in pistachios and let rest for 10 minutes. If orange base is set, pour cream mixture on top. Line wide baking dish with parchment paper, put in ramekins and pour enough hot water so that ramekins are halfway in the water. Cover and bake in preheated oven at 120°C (approximately 250°F) for 30 minutes. Remove from oven and refrigerate for at least 3 hours.
Combine raspberry sauce with water. Peel and fillet orange. Dip ramekins briefly in hot water. Invert onto plates, drizzle with some raspberry sauce and garnish with orange segments and lemon leaves. Serve.
