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Orange flan

Orange flan

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recipe by Anca Rm / a wonder, I would eat all day

  • 2 matching oranges
  • 1 l milk
  • 300 gr sugar
  • 1 sachet of vanilla sugar
  • 6 tare eggs
  • a little lemon juice

Servings: 8

Preparation time: less than 30 minutes


The oranges are washed with warm water mixed with a little baking soda, then one of them is peeled and the other is scraped off. Put on low heat the milk with vanilla sugar and grated rind. When it has reached boiling point, strain it through gauze to keep it peeled. Eggs left at room temperature are beaten with a pinch of salt and lemon juice then pour 150 g of sugar in the rain and mix until dissolved. Pour the warm milk over the eggs and mix lightly.

Put the liquid in non-stick forms greased with butter, place the forms in a large tray and add enough water in the tray to reach the moisture of the forms. Bake in the preheated oven for 20-30 minutes at 180 degrees. Peel the other orange and cook for 2 minutes in 100 ml of water, remove the peel and put the orange juice and the remaining sugar (150 gr) over the water. Boil for 5 minutes and leave to cool. We can also do the test with the toothpick on the flan, we take out the forms and when it has cooled we put the knife blade on the edge to detach the composition. Pour into plates and syrup with orange juice and sugar. Serve cold.

The syrup comes out a little bitter from the orange peel but not very bad. It can be served without syrup, but then we will add more sugar to the pudding, about 200 grams.

Cream and orange cake

1. Line a cake tin with parchment paper and heat the oven. Separate the eggs, add the yolks with a little salt, and beat the egg whites, add the sugar in the rain, the yolks, the vanilla sugar and at the end the sifted flour. Incorporate, stirring gently so as not to form lumps.

2. Pour the top composition into the tray and place in the oven at 120 ° C. After baking the top, remove and leave to cool to room temperature, then cut into three.

3. Peel the oranges and cut them into thin slices and leave them in a bowl with a little vanilla sugar and a teaspoon of natural rum or brandy to leave their juice. Sprinkle the cake top with orange juice.

4. Rub the yolks with the powdered sugar and vanilla sugar and then mix with the cream cheese. Mix the mascarponne cream with half the cream and leave to cool for a few minutes. Spread the oranges on the first sheet of countertop, put a layer of cream, the sheet of countertop, oranges and cream and do the same with the last sheet. The cake is covered in the rest of the cream and garnished with grated chocolate and orange slices. Leave to cool for a few hours.

Parisian flan

I sit and look at the plate with this wonder and I rhetorically wonder why it took so long to reproduce this classic of confectionery, eaten in Paris for the first time in this version ?! I was in Paris in April of this year and I spent dream moments with my husband, like two real gourmets. In 3 and a half days I traveled the length and breadth of the city and visited and ate in the amount of 75 km of walking. We took the pulse of the city, we inhaled the air that great classics breathed that we read or admired, we transposed ourselves in time, in the city of the years that we did not live and we admired the giant Eiffel Tower, impressive through the 324 m height that houses in power a history of over 100 years, thousands of pictures and billions of declarations of love. A lot of people came from I don't know where and went to places they don't know, living with us, the pulse of the city of love & # 8230love for love simply beauty, art, gastronomy, the famous confectionery, the Arc de Triomphe, Champs Elysee, Sacre Coeur, Notre Dame and hundreds of other places full of the emotion of the years that have passed their threshold. We too have been part of this history and planted memories that will flourish over the years. One of them has already been born in my little universe called the kitchen MousseAdinei, a place where for over 13 years I have been creating memories, some even interesting. With an origin lost in centuries, flan is a dessert rarely decorated, it appears in the magnificent windows of simple confectioneries, as it is, it does not even need any pompous decoration, but I opted for one that represents me and my way artistically to create what I write in recipes. I hope the classics forgive me & # 8230

If you want to create a dessert of millions, tasty and good-looking, I invite you to reproduce the recipe that I present below.

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Dea's Cakes

We really like it !!

Portions: 2
Total time: 40 min

2 tablespoons sugar to melt
2 eggs
200 ml of milk
Dr.Oetker orange essence
2 tablespoons sugar

Melt the 2 tablespoons of sugar and put in the ramekin. We mix the eggs with the sugar and the orange essence, at the end we add the milk and we homogenize. Put the composition in molds and bake in the microwave at the lowest stage for 25-30 minutes.

Servings: 2
Total time: 40 min

2 tablespoons sugar to melted
2 eggs
200 ml of milk
orange essence Dr.Oetker
2 tablespoons sugar

Melt the 2 tablespoons of sugar and put it in the ramekin. Mix the eggs with sugar and orange essence, at the end add milk and blend. Put the mixture into shapes and bake in the microwave on the lowest step 25 to 30 min.

How to make pumpkin custard


  • 500 grams of pumpkin.
  • 6 large eggs
  • A small box of condensed milk.
  • Liquid caramel for household or industrial use.

Method of preparation:

We start by removing the skin of the pumpkin.

Then we wash it well, divided it into two pieces and cooked it in a pot of water to cover it.

When we notice that it is delicate, we drain the water.

With the help of a blender or masher we will crush the pumpkin.

I put the eggs in a bowl and beat them well.

Add the beaten eggs to the pumpkin puree and add the condensed milk.

We beat everything together and we reserve the right to go for candy.

Caramel preparation:

In a saucepan or small heater, put the sugar and water on the fire.

We do it with low heat and stirring constantly.

We give the candies the desired color. If we hide it a lot, it will be more bitter.

Extinguish the fire and pour it into the bottom of the mold or into the flannel.

Distribute the candies through the bottom and walls of the mold.

Then add the prepared mixture to the mold.

We prepare the pressure cooker to make the flank in the bain-marie.

We can also make custard in a boiler in a bain-marie without being a pressure cooker.

Put the mold in the pot and cook for about 15 minutes.

After a while, turn off the heat and carefully remove the mold.

Let it cool and when it is cold, disassemble it and store it in the refrigerator.

I did not use sugar in the recipe and it was good for me, but if you want a sweet dessert then you will have to add sugar or sweetener or buy sweetened almond milk. I used gelatin sheets from Dr. Qetker, a pack of 6 sheets equivalent to 10 g.

I put the orange juice in a small bowl that can be put on the fire and I soaked 3 sheets of gelatin in it. I did the same with almond milk.

After 10 minutes, I heated the orange juice over low heat until the gelatin completely dissolved. You have to be careful not to boil it because the gelatin loses its properties. In two glasses we pour the orange juice and let it cool until it hardens. Heat the almond milk, stirring constantly until the gelatin dissolves, and leave it at room temperature until you take the glasses out of the fridge.

When the orange juice is hardened, put almond flakes and pour the almond milk over it. Put it back in the fridge and let it harden. Serve cold with orange slices, chocolate or whipped cream.

Pumpkin flan

Zucchini are some of my favorite vegetables. And zucchini, that is, those pumpkins with a dark green skin and few seeds. And I'm sorry to eat them almost every day, especially in the summer. But now a kilogram of pumpkin (imported from countries where people have never heard of manure as a natural fertilizer, but only hormones and pesticides) costs about as much as meat. And then, fate itself puts me in front of the accomplished fact. Don't hate me for being a carnivore: D.

But I still made a pumpkin custard. Obviously, as a garnish for a grilled chicken breast. We had a medium zucchini and a zucchini (they had about 500 grams together). I washed them and just cut off their heads, that's all. I never peel them. I put them on the large grater, I put about 3 tablespoons of flour, a new large one and a half glass of milk. I homogenized everything until I got a kind of soft, flowing dough. I seasoned with salt and white pepper, then I put everything in a non-stick pan, greased with butter, which I put in the well-heated oven. I wanted the taste of pumpkins to feel better, but you can get an improved option if you add parmesan or grated cheese to the composition.

I left the tray in the oven for 20-35 minutes, over medium heat (170-180 degrees), until the custard caught a brown crust. Then I struggled around him for another 10 minutes before cutting him. I told you the custard was a garnish for the steak. But what was left was my lunch the next day, at work, and I tell you the truth that it's extraordinary and cold, and without steak next to it ... And I certainly won't wait for the summer to make the next custard.


  1. R'phael

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