Ingredients: Pudding

• 🥧350g orange sponge cake
• 🥛1L whole milk
• 🍶200ml whipping cream
• 🍭100g sugar
• 🍊Zest of 1 orange
• 🥚8 eggs

Ingredients: Caramel

• 🍯150g sugar
• 💧7 tbsp water

Elaboration

1. 🍯Make the caramel with the indicated ingredients
2. 🍯Pour the caramel into the mold. Try to spread it well all over the mold and let it cool completely
3. 🍮In a saucepan, infuse the milk with the orange zest; when it comes to a boil, remove from the heat, strain, and set aside
4. 🍊In a bowl, lightly beat the eggs with a whisk, add the sugar, the reserved milk, and the cream. Mix well
5. 🍮Break the sponge cake into pieces and add it to the previous mixture
6. 🍊Blend for one minute with a hand blender to fully integrate all the ingredients
7. 🍮Pour the mixture into the previously caramelized mold, cover with aluminum foil, and bake in a water bath at 170°C for 60 minutes, or until a toothpick or knife inserted comes out clean
8. 🍊Let it cool completely, refrigerate for at least 6 hours or overnight, unmold, and enjoy 😋🤗

Notes

• 👩🏻‍🍳For this recipe I used a 24cm Savarin mold and two individual flan molds
• 👩🏻‍🍳I used orange sponge cake, but you can use any flavor you like
• 👩🏻‍🍳If you don’t have leftover sponge cake, you can make it with day-old bread or brioche

I hope you like this recipe to make the most of everything!!! 🍊🧡🍮