ORANGE FLAN (PUDIM DE LARANAJA)
Steps:
- Put the sugar, water and lemon juice in a heavy pan over a medium flame. The sugar will dissolve and gradually turn to a caramel. Do not stir, but swirl the pan occasionally and leave the caramel over the flame until it has turned dark amber, but watch it closely to prevent burning. Immediately and carefully pour into the ring mould. Swirl the caramel to coat the base and halfway up the sides, then allow to cool and harden. Preheat the oven to 150°C. Boil some water. Put all the custard ingredients into a large bowl and whisk until thoroughly combined. Pour the custard into the mould over the hardened caramel and place the ring mould into a deep roasting tin. Pour the hot water into the tin, up to halfway up the sides of the mould, and place in the hot oven for 50 minutes to 1 hour, until the custard is set. Allow to cool to room temperature first, before cooling in the fridge for a few hours or overnight. To serve, loosen the pudding from the mould by running a knife around the edge. Invert into a serving plate, giving a firm shake if necessary to dislodge the pudding.
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