Flan de Satsuma

Michelle and I wanted to do something different with the extra bag of satsumas my sister brought to me. I collected about a tablespoon of zest and we went looking for a recipe that could take it all. I’ve done a panna cotta recipe but we decided to leave Italy and head to Spain.

We found a flan de naranja recipe that we decided to make with our satsumas. Michelle put everything together and came up with a lovely caramelized satsuma sauce and cream custard sweetened with more satsuma juice.

Such a light, delicate flavor and smooth as silk. A lovely dessert for when you don’t want a hugely sugary snack.

Caramel Sauce
½ cup satsuma juice
½ cup granulated sugar

Custard
1 tablespoon satsuma zest
1 teaspoon lemon zest
½ cup satsuma juice
2 cups heavy cream
3 large eggs
¼ cup sugar

Preheat oven to 325 degrees F.

Place the sauce ingredients into a heavy saucepan and bring to a boil over medium heat. Stir the boiling mixture constantly and reduce until it is thickened and darkened to a rich brownish color. This will take at least 10 minutes.

Remove from heat and spoon into 6 large ramekins. Do not let the sauce sit in the pan as it hardens quickly.

Add the zest, satsuma juice and cream to a large saucepan over medium heat. Scald the cream mixture and then remove from heat. Whisk the eggs into a medium mixing bowl along with the remaining sugar. Temper the eggs with a small amount of the hot cream mixture and continue until everything is in one bowl and the sugar has dissolved. Strain the mixture back into the mixing bowl, using a fine strainer or cheesecloth. Ladle the mixture into the prepared ramekins.

Place ramekins into a 9×13 pan and pour into water to come about halfway up the sides. Bake uncovered in the water bath for 45 minutes to an hour. Custard is done with a knife comes out clean when inserted midway between the center and the edge.

Carefully remove ramekins from the water bath and let cool on the counter for at least 20 minutes before moving to the refrigerator to chill completely, at least 1 hour or overnight. When ready to unmold, run a knife around the edge of the ramekin. Place a plate over the ramekin and then invert. Tap the bottom of the ramekin and mutter magic words so that the flan slides out onto the plate and is surrounded by the sauce. If that doesn’t work, prod the flan out with a knife and tap harder!

¡Buen provecho!