- 1/2 liter orange juice
- 6-7 tablespoons cornstarch (corn starch)
- 3 tablespoons brown sugar or corn or rice honey
Note: Orange juice can be combined with tangerine or passion fruit juice.
Peel and cut the orange into small pieces. Cook it in the oven or steam it until it is tender, make a puree and reserve. Important: the orange must be cooked with the minimum possible amount of liquid.
Separately, dissolve the cornstarch with 1/3 glass of cold water, add the dissolved cornstarch to the flan mixture and cook for 4 or 5 more minutes. Turn off the heat, put in individual molds and let cool overnight before consuming.
Optional: You can coat the molds with caramel before filling them with flan. Accompany sauce with cane honey, rice syrup, honey or caramel sauce.