I actually wanted to make raspberry mousse when I stumbled upon this recipe on Leite’s Culinaria website. It seemed like Universe conspired to never let me try any other flavor but citrus.
I am glad I gave this recipe a try because it was super easy and super tasty. I cut the ingredients in half and used freshly squeezed OJ. I also added juice of one lemon just to brighten up the flavor and add some tang. Half the ingredients yielded exactly two cups of liquid, which I then divided between four 5 oz ramekins. The ramekins were 3/4 full. I kept them in the oven for 25 minutes instead of half an hour because I was afraid of overcooking the custards.
Oh, and by the way, can someone send me a good recipe for raspberry mousse please? 😉
- 2 1/2 cups fresh orange or clementine juice
- 1/2 cup plus 2 tablespoons sugar
- 2 large eggs
- 10 large egg yolks
Preheat the oven to 300°F (148°C).
Heat the orange juice with the sugar in a saucepan, stirring until the sugar dissolves. Remove from the heat.
Lightly beat the eggs and egg yolks with a fork in a large bowl. Beating constantly, gradually add the citrus mixture in a slow, thin, steady stream and beat until well combined. Strain the mixture into another bowl, then ladle it into eight 6-ounce ramekins. Place the ramekins in a large shallow roasting pan and place it on an oven rack that’s pulled partway out. Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins.
Bake the orange flan for 30 minutes, or until the tops are set. Take the ramekins out of the pan and let cool to room temperature. Cover with plastic wrap and refrigerate at least 8 hours or until ready to serve.