Sweet Flans with Citrus Fruit
Pre-heat the oven to 140°C | 275F | gas 1.
For the flan: Whisk together the eggs, egg yolk, caster sugar for the flan in a large mixing bowl. Add the milk, Cointreau and orange flower water and stir well.
Pass through a fine sieve and collect in a clean bowl underneath. Set to one side.
Prepare the caramel by boiling together the sugar and water in a small saucepan, being careful not to stir until you have a thickened and golden-brown caramel.
Working quickly and carefully, divide the caramel between 4 individual ramekins, coating their bases with the caramel.
Allow it to cool and settle a little before placing the tin in a roasting tray. Pour the egg mixture carefully on top.
Pour hot water into the roasting tray around the flan tin so that it comes half way up the outside of the tin.
Bake for 25-30 minutes until just set and there is a slight wobble to the custards when tapped. Remove and allow them to cool a little.
Run a sharp hot knife around the edge of the custards to release them.
Invert onto serving plates allowing the caramel to run off the top and pool around the edges. Garnish with slices of orange to the side before serving them.