Home Made Yogurt Cake

• 1 large orange

• 2 cups milk (dairy or plant-based)

• 3 large eggs

• 1 tablespoon honey or maple syrup (optional, for natural sweetness)

• 1 teaspoon vanilla extract

• A pinch of salt

Instructions:

• Zest the Orange: Start by zesting the orange. Set the zest aside.

• Juice the Orange: Cut the orange in half and squeeze out the juice. You should get about 1/2 cup of fresh orange juice.

• Heat the Milk: In a small saucepan, heat the milk over medium heat until it’s warm but not boiling. Remove from heat.

• Combine Ingredients: In a large bowl, whisk together the eggs, orange zest, orange juice, honey or maple syrup (if using), vanilla extract, and a pinch of salt.

• Blend the Mixture: Gradually add the warm milk to the egg mixture, whisking continuously to prevent the eggs from curdling.

• Strain: Strain the mixture through a fine mesh strainer into another bowl to ensure a smooth texture.

• Preheat Oven: Preheat your oven to 325°F (160°C).

• Pour Mixture: Pour the strained mixture into individual ramekins or a large flan dish.

• Water Bath: Place the ramekins or flan dish in a larger baking pan. Fill the baking pan with hot water until it reaches halfway up the sides of the ramekins.

• Bake: Bake in the preheated oven for about 45-50 minutes, or until the flan is set and a knife inserted in the center comes out clean.

• Cool: Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until chilled.

• Serve: To serve, run a knife around the edges of the flan and invert it onto a plate. Enjoy your creamy, citrusy flan!

TIPS FOR BEST RESULTS

• Consistent Mixing: Make sure to whisk continuously when adding the warm milk to the egg mixture to avoid curdling.

• Smooth Texture: Straining the mixture before baking ensures a smooth and creamy flan.

• Optional Sweetness: If you prefer a slightly sweeter dessert, the addition of honey or maple syrup adds natural sweetness without refined sugar.

CONCLUSION