Little orange custards
If you think your birthday guest would rather have a silky, cool dessert instead of a cake, you could make the Spanish orange custard called flan de naranja. This version comes from Casa Moro, The second cookbook, by Sam and Sam Clark (Ebury, 2004). These custards are so rich that you need only a tiny helping.
- Preheat the oven to 150C.
- Whisk the egg yolks (discard whites or use for a meringue recipe!) and caster sugar together until thick, pale and fluffy. Gradually add the orange juice (preferrably use freshly squeezed orange juice including the pulp), whisking all the time, making sure that you scrape all the whisked egg yolk from the sides and bottom of the bowl.
- Pour into 6 small ramekins and place them in a baking tin filled with enough cold water to be level with the top of the mixture in the ramekins. Bake for 1 to 1¼ hours. The top will become a nice caramel colour and the custard will only just set.
- Cool before serving.