Saffron & rose water flan
- 2 small oranges
- 100g granulated sugar
- 200g plain flour, plus extra for rolling out
- 1 level tbsp icing sugar
- 100g salted butter, chilled
- 150ml full-fat milk
- 150ml double cream
- Good pinch saffron
- 4 egg yolks
- 1 1/2 level tbsp cornflour
- 100g caster sugar
- 1 1/2 tsp Nielsen-Massey rose water (from the baking aisle)
- 25g pistachios, chopped
Pre-heat the oven to 180C/160C Fan/Gas 4. Finely grate the zest from one orange and set aside. Cut the other orange into slices.
Heat the granulated sugar in a pan with 150ml water until dissolved. Add the orange slices and simmer until the liquid has almost evaporated and the oranges are translucent. Put in a single layer on a plate and set aside.
Sift the flour and icing sugar into a bowl. Add the butter and 1 tsp of the zest and rub in until it resembles breadcrumbs. Add chilled water to make a stiff dough.
Roll out on a floured surface to the thickness of a pound coin. Use to line a 23cm flan tin. Prick the base, lay baking paper on top and weigh down with ceramic baking beans or uncooked rice. Bake for 12 minutes. Remove the paper and beans or rice, then return to the oven for 5 minutes.
Set aside 2 tbsp of the milk. Put the rest in a pan with the cream, saffron and another 1 tsp of the zest. Heat until almost simmering, then remove and set aside.
In a bowl, whisk together the reserved milk, egg yolks, cornflour, sugar and rose water until smooth. Pour the heated milk into the bowl, whisking all the time.
Return to the pan and cook over a very low heat, whisking gently, until the mixture starts to thicken. Don't allow it to boil or it will curdle. Pour the mixture into the flan case. Bake for 20-25 minutes until set.
Decorate with the orange slices and pistachio pieces. Serve warm or cold.