This is another very simple dessert - different and simply elegant. Its a custard with no dairy, just basically eggs and sugar. Classic.
INGREDIENTS
1½ cups sugar
8 egg yolks
grated zest of 2 oranges
1 cup fresh orange juice
orange segments for garnish
PREPARATION
- Preheat oven to 350°F
- In a small heavy sacuepan, melt ½ cup sugar and 2 tbsp water over high heat. Swirl pan to melt the sugar. Cook, without stirring, until caramel-colored and fragrant. Do not let it get too dark, or it will taste bitter. Carefully pour caramel into a flan mold or ramekin. Swirl quickly to coat bottom and sides.
- Whisk eggs with remaining sugar in a bowl; add orange zest and juice. Mix well.
- Pour mixture into prepared mold or cups and place them in a baking pan. Pour hot water into pan to come halfway up the sides of the cups. Cover baking pan with aluminum foil.
- Bake 35-40 minutes (or up to an hour if you use a single mold). A knife inserted into the center should come out clean if not, cook 2-3 more minutes and check again. Let custards cool slightly, and then cover with foil or plastic wrap. Refrigerate until well chilled.
- Run a thin knife blade around the edges of the cups - invert onto individual plates and spoon caramel over the top.
- Top with orange segments.
