Recipes
Saffron & rose water flan
You only need a pinch of saffron to add distinctive flavour and rich golden colour to dishes such as this gorgeous Middle Eastern-inspired dessert.
You only need a pinch of saffron to add distinctive flavour and rich golden colour to dishes such as this gorgeous Middle Eastern-inspired dessert.
(5 votes)
Cook: 1 Hour 50 Mins
Serves: 10
Price: 47p per serving
Nutritional Information
Each 109g serving contains
Energy
1440kj
344kcal
1440kj
344kcal
17%
Fat
22g
22g
High
31%
31%
Saturates
12g
12g
Med
60%
60%
Sugars
15g
15g
High
17%
17%
Salt
0.2g
0.2g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1321kj/316kcal
Typical energy values per 100g:
1321kj/316kcal
Ingredients
2 small oranges
100g granulated sugar
200g plain flour, plus extra for rolling out
1 level tbsp icing sugar
100g salted butter, chilled
150ml full-fat milk
150ml double cream
Good pinch saffron
4 egg yolks
1 1/2 level tbsp cornflour
100g caster sugar
1 1/2 tsp Nielsen-Massey rose water (from the baking aisle)
25g pistachios, chopped
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Finely grate the zest from one orange and set aside. Cut the other orange into slices.
2
Heat the granulated sugar in a pan with 150ml water until dissolved. Add the orange slices and simmer until the liquid has almost evaporated and the oranges are translucent. Put in a single layer on a plate and set aside.
3
Sift the flour and icing sugar into a bowl. Add the butter and 1 tsp of the zest and rub in until it resembles breadcrumbs. Add chilled water to make a stiff dough.
4
Roll out on a floured surface to the thickness of a pound coin. Use to line a 23cm flan tin. Prick the base, lay baking paper on top and weigh down with ceramic baking beans or uncooked rice. Bake for 12 minutes. Remove the paper and beans or rice, then return to the oven for 5 minutes.
5
Set aside 2 tbsp of the milk. Put the rest in a pan with the cream, saffron and another 1 tsp of the zest. Heat until almost simmering, then remove and set aside.
6
In a bowl, whisk together the reserved milk, egg yolks, cornflour, sugar and rose water until smooth. Pour the heated milk into the bowl, whisking all the time.
7
Return to the pan and cook over a very low heat, whisking gently, until the mixture starts to thicken. Don't allow it to boil or it will curdle. Pour the mixture into the flan case. Bake for 20-25 minutes until set.
8
Decorate with the orange slices and pistachio pieces. Serve warm or cold.