Blood orange & caramel baked custards When in season, the blood orange is utterly delicious, although a good flan de naranja (orange flan) can be made with any fresh orange juice that has a touch of lively acidity. You’ll need six crème caramel moulds or other suitably sized ramekins, plus a baking dish large enough to take the six moulds. MAKES: 6 TAKES: 1 HR 30 MINS PLUS COOLING
INGREDIENTS 350g caster sugar 600ml freshly squeezed blood orange juice ½ orange, zested 8 large egg yolks 2 medium eggs
METHOD Heat oven to 180C, 160C fan, gas 4. To
make the caramel, put 150g of the sugar and 150ml water in a saucepan and set over a medium heat to dissolve the sugar completely. Increase the heat and bring to the boil without stirring. Cook rapidly until the syrup has taken on a brick colour. Remove from the heat and pour carefully over the bottom and the sides of each mould. Place the moulds in a baking dish and set aside. Put the blood orange juice, orange zest and
the remaining sugar in another saucepan. Stir to dissolve the sugar in the water. Slowly bring to the boil, then reduce the heat to a very gentle simmer. Cook for a few mins more, then remove from the heat and set aside. Use a metal whisk to blend the egg yolks and
whole eggs in a large bowl. Sieve the sugary orange juice, then add to the eggs. Stir and sieve the mixture into a jug, then pour it into the moulds. Pour boiling water into the baking dish, ensuring it comes halfway up the sides of the moulds. Cover the dish with tin foil and put in the oven for around 1 hr until the flans are set. Remove the tray from the oven and take the
moulds out of the water. Leave to cool, then put them in the fridge for a couple of hours or, ideally, overnight before serving.
COMFORT BAKES The Sweet Polish Kitchen Ren Behan Food writer Ren Behan explores her Polish roots through chapters on the likes of carnival treats or layer cakes. Recipes range from caraway and rye bread to lemon cloud cake, and she also examines the role of food in the country’s history and daily life — from cafe culture to the importance of festivals such as Easter. £26, Pavilion
BUNS & BEEF A Day in Tokyo Brendan Liew & Caryn Ng Part city guide, part cookbook, this tome takes readers on a culinary tour of Japan’s capital. Uncover restaurant recommendations, as well as recipes inspired by the chefs-turned-authors’ research trips (they previously ran a Japanese cafe in Melbourne). Look out for standout dishes such as curried buns, tonkatsu and miso- marinated beef fillet. £20, Smith Street Books
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