About this recipe: Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. The fruity version here uses apple juice both for the caramel and in the custard, thus reducing the fat and sugar content and making it dairy free. Served with blackberries, or another seasonal fruit, this is a delicious treat for family or friends.
For Spanish orange custards (Flans de naranjas), which are a beautiful orange colour, omit the caramel and use 750 ml (1¼ pints) of orange juice instead of apple juice in the custard. Heat the orange juice with the zest of 1 orange, taken with a citrus zester or grated, and slowly beat into the egg and sugar mixture. Pour into 6 moulds and bake as above. Serve the orange custard with fresh orange slices – a mixture of ordinary and blood oranges would be stunning. The raw oranges are packed with vitamin C.
Apple juice provides good amounts of potassium, which is so important in getting the balance with sodium right for healthy blood pressure and a healthy heart. * Blackberries are unusual among fruits in that they are a very rich source of vitamin E. Their vitamin C content is high too.
B12, C, E * A, potassium
Absolutely brilliant recipe and incredibly easy to make. Definitely will make these again. - 23 Apr 2013
This was lovely. I had a little extra custard which I put in a ramekin and then dusted with nutmeg and baked. Y U M M Y again ! - 20 Jan 2010