Sweet Guardamar ñora pepper flan

The ñora pepper from Guardamar is one of the most prized of its kind by chefs and gourmets from all over Spain, and it is the key ingredient in the most varied, imaginative and creative recipes. However it is also essential in traditional Valencian cuisine, in dishes such as Arroz del Senyoret, Arroz a Banda, Arroz de Marisco and Arroz Caldero, rice dishes which have confirmed it as a worthy product, one of the most outstanding of Mediterranean cuisine.


500 g. of sugar
5000 ml. of water
120 g. of ñora pepper pulp
6 egg yolks, 2 whole eggs
100 g. of sugar to make caramel


Leave 20 dried ñora peppers to soak for four hours. When they have become hydrated, remove the seeds and using a paring knife carefully remove the pulp and set aside. Make a syrup with the water and sugar, cool and set aside. Make a pale caramel to fill the moulds, set out on an oven dish and set aside. In a bowl beat the yolks and the two whole eggs and set aside. Place the syrup and the ñora pepper pulp in the blender and mix for 40 seconds. Strain and then gently mix with the eggs and yolks. Fill the caramel-coated moulds with this mixture, put water into the oven dish and bake for 75 minutes at 180°C. Remove from the oven and cool in the fridge for four hours. To present the desert release the ñora pepper flan from the mould and place in the centre of the plate with a scoop of date ice cream.

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