SPANISH ORANGE JUICE RECIPES

RICK STEIN SPANISH FLAN | VALENCIAN CREME CARAMEL DESSERT

Rick Stein Spanish Flan | Valencian Creme Caramel Dessert image

In this Valencian version of a flan from Rick Stein, orange juice is used in place of milk for a fragrant twist on a classic Spanish dessert.

Provided by Rick Stein

Yield Serves 6-8

Number Of Ingredients 1

Ingredients

Caramel

Steps:

Preheat the oven to 160C/gas 3. Put six 175ml pudding basins or eight dariole moulds into a small roasting tin and bring a kettle full of water to the boil.

For the caramel, put the sugar and water into a small, heavy-based pan and leave over a very low heat until the sugar has completely dissolved. Then increase the heat to high and leave to boil rapidly, without stirring, until the syrup has turned into a brick-red caramel.

Remove from the heat and quickly pour a little into the base of each dish, twisting to coat the bottom and slightly up the sides. Be careful because the dishes might be hot.

Finely grate the zest from 2 of the oranges, then squeeze the juice from them all and measure 400ml into a pan. Add the orange zest and caster sugar and bring to the boil over a low heat, stirring now and then to dissolve the sugar.

Meanwhile, put the egg yolks and whole eggs into a mixing bowl and whisk together. When the orange juice comes to the boil, turn down the heat slightly and simmer rapidly for 2 minutes. Pour the mixture onto the eggs, stirring, then strain through a fi ne sieve into a large jug.

Pour the mixture equally into each dish and pour boiling water around them to come two-thirds of the way up the sides of the dishes. Bake for 20 minutes for the pudding basins, 15 minutes for the dariole moulds, then remove from the oven and lift out of the water. Cover and chill for at least 4 hours or overnight. To serve, carefully invert each dish onto a small serving plate and pour some of the caramel syrup around each one. If too much caramel has stuck to the base of the pots, put them back into a small roasting tin, pour boiling water into the tin and leave until it has melted.

CLASSIC SPANISH SANGRIA RECIPE | ALLRECIPES

Classic Spanish Sangria Recipe | Allrecipes image

This is an authentic version of the popular wine drink. You can add any fruit that you want, but I find that apples and pears absorb all the rum. This one is not diluted with carbonated beverages. I have much success with red Burgundy wine and white rum, though spiced rum is nice too.

Provided by Lisa

Categories World Cuisine European Spanish

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 lemon
1 lime
1 orange
1?½ cups rum
½ cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice

Steps:

Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Nutrition Facts : Calories 317.5 calories, CarbohydrateContent 24.2 g, CholesterolContent 0 mg, FatContent 0.1 g, FiberContent 0.1 g, ProteinContent 0.4 g, SaturatedFatContent 0 g, SodiumContent 6 mg, SugarContent 20.9 g

More about "spanish orange juice recipes"

CLASSIC SPANISH SANGRIA RECIPE | ALLRECIPES

This is an authentic version of the popular wine drink. You can add any fruit that you want, but I find that apples and pears absorb all the rum. This one is not diluted with carbonated beverages. I have much success with red Burgundy wine and white rum, though spiced rum is nice too.
From allrecipes.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category World Cuisine, European, Spanish
Cuisine European, Spanish
Calories 317.5 calories per serving

When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

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