Orange Flan with Pistachios
A dreamy light and aromatic dessert for refined menus. This orange flan is topped with pistachios and caramelized orange slices, offering a burst of citrus flavor and crunchy texture. The silky custard pairs beautifully with the sweet, nutty garnish, making it an elegant choice for any special occasion.
Ingredients
- 1000 g large organic orange (4 large organic oranges)
- 75 g raw cane sugar
- liquid sweetener (optional)
- 4 eggs
- 20 g pistachio nuts (1 heaping tablespoon)
Instructions
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1.
Rinse the oranges hot and dry them. Grate the zest of one orange on a fine grater.
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2.
Using a vegetable peeler, remove four thin strips of zest from one orange, place them in a small bowl, and cover with plastic wrap.
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3.
Halve all the oranges and cut four thin slices from one unpeeled fruit.
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4.
Squeeze the remaining orange halves, measure 400 ml of juice, and strain it through a fine sieve into a mixing bowl.
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5.
Add half of the sugar and adjust sweetness with liquid sweetener if desired. Add the eggs and beat with a hand mixer until creamy but not frothy. Fold in the grated zest.
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6.
Rinse four oven-safe ramekins (about 150 ml each) or tall cups cold and set aside. Melt the remaining sugar in a pan over medium heat, stirring, until it caramelizes to a golden brown. Carefully pour about two-thirds of the caramel into the prepared ramekins.
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7.
In the remaining caramel, briefly coat the orange slices, remove them, and let them cool on a cooling rack or aluminum foil. Distribute the orange‑egg mixture into the ramekins.
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8.
Place the ramekins in a pot with boiling water—water should reach about three‑quarters of each ramekin’s height. Cover and steam the flans over low heat for 35–40 minutes until set.
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9.
Insert a wooden skewer gently into the center of a flan; if it comes out clean, the flan is done. Remove the ramekins from the pot and let them cool for at least two hours.
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10.
Chop the pistachios with a large knife. Slice the orange zest strips into very fine julienne pieces.
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11.
Carefully run a sharp knife along the rim of each ramekin to loosen the flans, then transfer them onto plates. Garnish each flan with one caramelized orange slice, orange julienne, and pistachios before serving.
