Orange Flan with Pistachios
For a cream, there is little fat in it, and the mix of sugar and sweetener means that everything else is in order in terms of calories. In addition to a beautiful appearance, there is a lot of fresh aroma and plenty of vitamin C from the freshly squeezed orange juice.
The eggs ensure that the flan falters or becomes firm in the water bath. They also bring protein and a good portion of all vitamins (except vitamin C) to the dessert.
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 238 mg |
Ingredients
- Ingredients
- 4 large Oganic oranges (each about 250 grams)
- 3 ozs Raw cane sugar
- liquid Sweetener (to taste)
- 4 eggs
- 1 heaping Tbsp Shelled pistachio (20 grams)
Preparation steps
Rinse oranges in hot water and wipe dry. Grate the zest of 1 orange on a fine grater.
Peel 4 thin strips of zest from 1 orange with a vegetable peeler, place in a small bowl and cover with plastic wrap.
Cut all oranges in half and cut 4 thin slices from 1 unpeeled fruit.
Squeeze the oranges and measure 400 ml (approximately 1 2/3 cups) juice. Strain through a fine sieve into a bowl.
Add half of the sugar to the juice. Season with liquid sweetener to taste. Add eggs and beat with a hand mixer until creamy, but not frothy. Add the grated orange zest.
Rinse 4 oven-proof ramekins (150 ml capacity) in cold water. Melt the remaining sugar in a skillet over medium heat, stirring, until golden brown. Carefully pour about 2/3 of the caramel into the prepared ramekins.
Dip the orange slices in the remaining caramel in the skillet, remove and let cool on a wire rack or on aluminum foil. Distribute the orange-egg mixture among the ramekins.
Place ramekins in a pot and fill with boiling water so about ¾ of the height of ramekins are immersed in water. Put the lid on and cook the flans over low heat for 35-40 minutes.
Insert a wooden skewer into the centers of the flans. If skewer comes out clean, the flans are done. Remove ramekins from the pot and let cool for at least 2 hours.
Coarsely chop pistachios with a large knife. Cut the reserved orange peel strips into very fine strips (julienne).
Carefully run a sharp knife around the edges of the ramekins to loosen the flans. Invert onto the plates. Garnish each with a caramelized orange slice, julienned orange peel and pistachios.