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Lemon curd & orange flan

    • Method
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    1. Step 1

      Preheat oven to 200°C (fan-forced)* or 220°C (not fan-forced). Roll out pastry on a lightly floured surface until 2-3mm thick and large enough to cut out a 22cm-diameter circle. Place on a baking paper-lined baking sheet, prick base with a fork. Chill for 15 minutes.

    2. Step 2

      Remove from fridge, brush with egg and bake for 10 minutes, or until lightly browned. Cover with another tray to flatten base and cook for a further 5 minutes, then cool.

    3. Step 3

      Meanwhile, zest 1 orange, reserving zest, then peel other orange. Remove pith from both, slice flesh thinly into rounds and toss slices with 1 tablespoon sugar. Combine lemon curd and mascarpone in a bowl.

    4. Step 4

      For candied orange zest, dissolve remaining sugar with 1/3 cup (80ml) water in a small saucepan over medium heat.

    5. Step 5

      Add reserved zest and simmer over medium heat for 10 minutes, or until zest becomes glossy and liquid is syrupy. Strain and spread zest out on baking paper to dry.

    6. Step 6

      Just before serving, spread cooled base with lemon butter mixture, then top with overlapping orange slices. Scatter with candied orange zest and serve.

    Orange caramel flans with orange and almond salad

    Orange caramel flans with orange and almond salad

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