Mexican Dessert Recipes
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Flan de Naranja con Compote
This flan de naranja is fruity and tangy. It is a wonderful dessert for a balmy summer evening and goes nicely after any kind of entree. The recipe can easily be doubled if you want to make a bigger flan. Orange is a great ingredient to use and it is used in many different dessert recipes, not just Mexican ones. Orange zest, segments, slices, and juice can all be used to add color and flavor to desserts, cookies, cakes and more.
Be very careful when working with the sugar and making the caramel because the mixture gets really hot. Never be tempted to taste it in its liquid state because you will burn your mouth! If you want to make this dessert in individual molds, you can make the syrup in a small pan and pour it into the molds as soon as it is ready. You do need to work fast with it, so it covers the base of the molds before it sets.
If you are looking for a light, fruity dessert to impress your guests with, you will like this flan de naranja recipe. The combination of traditional flan ingredients with orange is magical and the warm orange and apricot compote is great on the side.
Zesty Orange Flan with a Warm Fruit Compote
Ingredients -
1 can sweetened condensed milk
1 can freshly squeezed orange juice (fill the condensed milk can)
1 cup white sugar
3 eggs
1 teaspoon fresh orange zest
½ cup apricot jam
1 ½ cups orange segments
½ cup orange rind
⅓ teaspoon nutmeg
Preparation:
Preheat the oven to 350 degrees F.
Add the sugar to an 8 inch ring mold and put the mold directly over a moderate heat.
Keep stirring it using a wooden spoon, until it melts. When the sugar turns into a golden caramel, spoon it up the mold sides. Let it cool. Put the condensed milk, eggs, and orange zest in a blender.
Fill the empty condensed milk can with orange juice and add that too.
Blend until smooth, and then pour this mixture into the mold.
Put the mold on a rimmed cookie sheet and add an inch of boiling water to the cookie sheet. Bake the flan for about an hour.
The flan is done when the sides pull away from the mold sides and it goes golden brown on top.
Let the flan cool to room temperatures, and then chill it for at least 6 hours in the refrigerator.
Heat the apricot jam and orange segments gently in a pan.
Run a knife tip around the flan mold and invert it on to a serving plate.
If it does not come out, give the mold a gentle but firm shake and try again.
Spoon the caramel over the top.
Serve the warm orange compote on the side and sprinkle the nutmeg over it.
(Serves 8)
Photo Description:
This photo shows an individual orange flan but you can choose from making big one or several smaller ones. It is up to you. The smaller ones usually have a shorter baking time. The warm orange compote adds color and flavor and it is warm so it gives a good contrast with the chilled flan. Flan de naranja is an elegant looking dessert, which would not look out of place at a dinner party. The creamy texture and fruity flavor are heavenly together and the fruit compote is the perfect accompaniment to this Mexican flan recipe.
