Orange Flan with Clementine Sorbet
FOR THE ORANGE FLAN
Whole milk: 600 ml
Heavy cream: 200 ml
Zest of two oranges: 2
Sugar: 150 g
Large eggs: 6
Vanilla extract: 1 tsp
Fine sea salt: pinch
FOR THE CARAMEL
Sugar: 150 g
Water: 30 ml
FOR THE CLEMENTINE SORBET
Clementine juice: 500 ml (strained)
Zest of one clementine: 1
Sugar: 120-150 g (adjusted to taste)
Water: 50 ml
Glucose or light corn syrup: 1 tbsp (optional)
Lemon juice: 1-2 tsp
FOR THE CRUMBLE (OPTIONAL)
Butter: 60 g (cold and diced)
Flour: 80 g
Sugar: 40 g
Salt: pinch
“Growing up, orange flan was the dessert my mother made that I never forgot,” says Danny Lledó. “The smell of citrus simmering on the stove meant something special was happening at home, birthdays, anniversaries, or any night she wanted to turn dinner into a celebration.”
Today, at Xiquet, he serves this orange flan with clementine sorbet as a small extra dessert for birthdays and anniversaries. “A way of sharing that family memory with our guests,” says Lledó. “It’s our way of saying, you’re at our table now, and this moment matters.”
- Lightly butter 8 small flan molds or ramekins and place them in a deep baking pan.
- Combine the sugar and water in a small pot and cook over medium heat without stirring until a deep amber caramel forms. Immediately pour a thin layer into each mold, tilting to coat the bottom. Let set.
- Heat the milk and cream with the orange zest until just simmering, then remove from heat and let infuse for 15–20 minutes.
- In a bowl, whisk the sugar, eggs, egg yolks, vanilla, and salt until smooth but not frothy.
- Rewarm the milk mixture slightly, then strain into the egg mixture while whisking gently. Pass through a fine sieve, then divide among the molds.
- Pour hot water into the baking pan to reach halfway up the sides of the molds. Bake at 300–310 °F for 35–45 minutes, until just set with a slight wobble in the center.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Warm the water, sugar, and glucose until the sugar dissolves. Let cool completely.
- Combine with the clementine juice, zest, and lemon juice. Taste and adjust sweetness and acidity.
- Chill thoroughly, then churn in an ice cream machine until smooth.
- Transfer to a container and freeze until firm.
- Rub the butter into the flour, sugar, and salt until coarse crumbs form.
- Spread on a tray and bake at 350 °F for 10–12 minutes until golden.
- Let cool, then crumble.
- Run a thin knife around each flan and invert onto a chilled plate to release the caramel.
- Add a spoonful of crumble, if using, and a scoop or quenelle of clementine sorbet.
- Garnish with citrus segments, zest, or edible flowers, if desired.
