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🍽️ Orange Milk Cream

185 kcal · 30 min · 4 servings

Ingredients

• 500 ml milk
• 1 tbsp rose water
• 3 tbsp cornstarch (if needed 4)
• 2 tbsp honey
• 500 ml orange juice (freshly squeezed, from approx. 1 kg oranges)
• 3 tbsp cornstarch (if needed 4)
• 2 tbsp honey
• 1200 ml serving mold (6 serving molds)
• orange zest
• dark chocolate coating

Instructions

1. 1. Set aside 3 tablespoons of orange juice.
2. 2. Stir rose water and cornstarch (used for thickening) into the reserved juice until smooth.
3. 3. Heat the remaining orange juice with honey in a pot.
4. 4. Add the juice-starch mixture and keep stirring.
5. 5. Bring the mixture to a brief boil until it thickens.
6. 6. Remove the pot from the heat and let the cream cool down slightly.
7. 7. Pour the orange cream into small molds lined with plastic wrap.
8. 8. Place the molds in the refrigerator until the layer is set.
9. 9. Heat milk with honey in a clean pot.
10. 10. Mix cornstarch with a little cold milk until smooth and stir it into the warm milk.
11. 11. Bring the white milk cream to a boil while stirring and let it thicken.
12. 12. Remove the pot from the heat and let the cream cool down briefly.
13. 13. Carefully pour the white milk cream over the already set orange layer.
14. 14. Place the molds in the refrigerator for 3 to 4 hours until everything is firm.
15. 15. Cut thin strips from the orange peel.
16. 16. Dip the peel strips into melted chocolate.
17. 17. Place the chocolate strips on baking paper and let them harden.
18. 18. Carefully release the creams from the molds.
19. 19. Remove the plastic wrap.
20. 20. Decorate the flans with the chocolate-orange strips and serve.

Nutrition per serving

• kcal: 185
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 33 g