Orange Flan

Ingredients

• 2 Oranges (juice)
• 150 g sugar
• 4 sheets white gelatin
• 1 Vanilla bean
• 0.375 l milk
• 2 Eggs
• 1 egg yolk
• 70 g sugar
• 2 tbsp ground pistachio kernels
• 4 tbsp raspberry syrup
• 0.25 l water
• 2 oranges
• 2 sprigs lemon balm

Instructions

1. 1.

   Boil sugar with orange juice. Soak gelatin in cold water, squeeze out excess and dissolve in hot juice. Pour juice into four molds, refrigerate until set. Split vanilla bean lengthwise and boil with milk. Whisk eggs, yolk, and sugar until frothy. Remove milk from heat, discard vanilla bean, gradually whisk into yolk mixture. Fold in pistachios and let custard rest 10 minutes. When orange layer is firm, pour custard over it. Line a wide baking dish with parchment, place molds inside, pour hot water halfway up the sides. Cover and bake at 120°C for 1½ hours. Remove and cool. Refrigerate minimum 3 hours.

2. 2.

   Stir raspberry sauce with water. Peel and filet oranges. Briefly dip molds in hot water before pouring onto plates. Drizzle some raspberry sauce and garnish with orange fillets and lemon balm leaves.