RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Flan, Orange - pareve
Claudia Roden describes the following recipe for Orange Flan as one of the "great high points of Sephardi gastronomy." She further says a similar dessert called "budino di arancia" is characteristic of Italian Jewish cooking. Karen Selwyn * * * * * * Orange Flan 3/4 cup (150 g) sugar (or to taste) 1 cup (200 g) glanched almonds grated zest of 1 orange 7 eggs 1 1/4 cups (300 ml) freshly squeezed orange juice 3 tablespoons orange brandy (optional) In a metal flan mold, make a treacly caramel using the following procedure: Put in 4 tablespoons of sugar and heat over the fire until it melts and turns a darkish brown, stirring so that it melts evenly. Then pour in about 1 1/2 tablespoons of boiling water, let it bubble, and stir to dilute the caramel evenly. Then holding the mold with a cloth (it will be very hot) turn it around until the liquid caramel has reached every part of the mold. Let it cool. Grind the almonds in the food processor. (Don't use commercially ground almonds; they won't give the proper texture to the flan.) Add the rest of the sugar, the orange zest and the eggs and blend well. Then add the orange juice and brandy and blend further. Pour into the mold and place in a pan of water. Bake at 350F/180C for about 1 1/4 hours or longer, until set, covering the mold with a lid or with foil for the first 3/4 hour. Chill. Cut around the edge of the flan before unmolding upside down. Source: THE BOOK OF JEWISH FOOD Claudia Roden
