Fresh Fruit Flan with Orange Jelly

Ingredients

• 1 litre Whole milk (Non-skim, at room temperature)
• 2 sachet Flan powder (Brand of choice, ready-to-use)
• 600 ml Orange juice (Fresh or bottled, preferably unsweetened)
• 3 feuille Gelatin sheets (Soak in cold water 5 min before use)
• 400 g Assorted fruits (orange, kiwi, pear, apple, blackberry, raspberry) (Cut into ~1 cm dice, seasonal)

Instructions

1. Prepare the flan

   Pour the liter of whole milk into a saucepan, add the two packets of flan powder and whisk vigorously until the mixture reaches a boil.

   Time: PT8M

   Temperature: 100°C

2. Fill the ramekins

   Pour the hot flan into the ramekins, halfway (about 125 ml per ramekin).

   Time: PT5M

3. First set of the flan

   Allow the ramekins to warm to room temperature, then place them in the refrigerator for at least 1 hour so the flan begins to set.

   Time: PT0M

4. Bring orange juice to a boil

   Pour the 600 ml of orange juice into a saucepan and bring to a boil.

   Time: PT5M

   Temperature: 100°C

5. Soak the gelatin

   While the juice heats, place the 3 gelatin sheets in a bowl of cold water and let soak for 5 minutes.

   Time: PT5M

6. Dissolve the gelatin

   Remove the orange juice from the heat, drain the gelatin and incorporate it into the hot juice. Stir until fully dissolved.

   Time: PT2M

7. Cool the gelatinized juice

   Let the orange juice mixture sit at room temperature until it is warm (about 10 minutes).

   Time: PT10M

8. Cut the fruit

   Wash, peel if needed and cut the fruit (orange, kiwi, pear, apple, blackberry, raspberry) into ~1 cm dice, uniform size.

   Time: PT10M

9. Arrange the fruit on the flan

   When the flan is still slightly soft, distribute the fruit dice evenly over each ramekin.

   Time: PT5M

10. Pour the orange jelly

    Gently pour the cooled orange juice over the fruit until the surface is completely covered.

    Time: PT5M

11. Final set in the fridge

    Return the ramekins to the refrigerator for 1 to 2 hours until the jelly is fully set.

    Time: PT0M

12. Serve

    Remove the ramekins from the refrigerator, optionally garnish with a mint leaf and enjoy chilled.

    Time: PT0M

Nutrition Facts

Calories

170

Protein

4 g

Carbohydrates

30 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: Semi-skim milk, Almond milk (non-dairy)
• Instead of Flan powder: Homemade flan (eggs, sugar, vanilla, starch)
• Instead of Orange juice: Mango juice, Apple juice
• Instead of Gelatin sheets: Powdered gelatin (½ tsp), Agar-agar (1 tsp)
• Instead of Assorted fruits (orange, kiwi, pear, apple, blackberry, raspberry): Any other seasonal fruit

Equipment Needed

• Medium saucepan
• Whisk
• Ramekins (8)
• Bowl for soaking gelatin
• Chef's knife
• Cutting board
• Spoon or spatula

Critical Steps — Do Not Skip

• Bring the milk to a boil with the flan powder.
• Fully dissolve the gelatin in the hot orange juice.
• Pour the cooled orange juice over the flan without melting it.

Chef Tips from the Video

• Use freshly squeezed orange juice for a brighter flavor.
• Lightly sprinkle orange zest before serving to add an aromatic note.
• Choose seasonal fruit for more color and flavor.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator in the ramekins, covered with plastic wrap, up to 2 days.

Freezer: Not recommended; the texture of the flan and jelly degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the flan and let it set the day before.
• Make the orange jelly and let it cool completely before assembling.
• Store the cut fruit separately in the fridge and add just before serving.