Think soft melting coffee mocha flavour covered with intense orange caramel tangy sweetness. What a fantastic combination. I was lucky enough to try out this recipe for a friend. We left the flans in the oven just a little bit too long (watch out with that), so the consistency of the flan wasn’t perfect yet….but still good enough to make us smile at the result and eat it all, right after this picture was taken.

Making the flans
Grate the orange peel for the zest. Collect the juice of half the orange and heat it together with 50 grams of the sugar. Let this caramelize on medium heat until you have a dark syrup. Take from the heat and stir in the orange zest. Pour this into the flan moulds and leave to cool.

Preheat the oven to 175° C. Beat eggs, egg yolks and other 50 grams of sugar until light and fluffy. Add the coffee and cream. Poor this mixture on top of the orange caramel in the flan moulds. Put the moulds into an oven dish and fill this dish halfway with boiling water. Put the dish in the oven for about 40 minutes (remember, not too long). Take them out of the oven and leave them to set and cool for at least 4 hours in the fridge. To serve, run a small sharp knife around the flan to loosen. Turn over onto a plate.

Enjoy!