Orange Flan

Looking for a fresh take on flan? Add a twist to some old traditions or create new ones with this homemade orange flan recipe.

Servings
8
Active Time
20 minutes
Total Time
2 hours, 20 minutes
Orange Flan

1. Preheat oven to 350°F. Place sugar and water in small bowl and stir until thoroughly combined. Place in small saucepan on medium and cook without stirring 4–5 minutes until golden. Reduce heat to low; simmer 2–3 more minutes until caramel colored.

2. Zest 1 orange (1 tablespoon). Peel skin from remaining orange using a vegetable peeler (about 8 pieces) and set aside.

3. Spoon caramel into 8 (6 oz) oven-safe ramekins and swirl to coat bottom of each (be careful, as caramel is very hot). Arrange ramekins in large roasting pan.

4. Combine remaining ingredients; whisk until blended and smooth. Divide batter evenly among ramekins. Place roasting pan on middle oven rack and pour about 2 inches warm water into pan. Bake 50–60 minutes until knife inserted in the center comes out clean.

5. Transfer ramekins from water bath to wire rack and chill for 1 hour.

6. Run paring knife around edge of each ramekin, then invert onto serving plates. Spoon any remaining caramel on top of flan. Garnish with orange peels; serve.

Ingredients

  • 1 cup sugar

  • 1/4 cup hot water

  • 2 navel oranges, for zest/peel

  • 1 (14-oz) can sweetened condensed milk

  • 1 (12-oz) can evaporated milk

  • 1/2 cup whole milk

  • 6 large eggs

  • 2 teaspoons vanilla extract

More recipe info

Instructions

1. Preheat oven to 350°F. Place sugar and water in small bowl and stir until thoroughly combined. Place in small saucepan on medium and cook without stirring 4–5 minutes until golden. Reduce heat to low; simmer 2–3 more minutes until caramel colored.

2. Zest 1 orange (1 tablespoon). Peel skin from remaining orange using a vegetable peeler (about 8 pieces) and set aside.

3. Spoon caramel into 8 (6 oz) oven-safe ramekins and swirl to coat bottom of each (be careful, as caramel is very hot). Arrange ramekins in large roasting pan.

4. Combine remaining ingredients; whisk until blended and smooth. Divide batter evenly among ramekins. Place roasting pan on middle oven rack and pour about 2 inches warm water into pan. Bake 50–60 minutes until knife inserted in the center comes out clean.

5. Transfer ramekins from water bath to wire rack and chill for 1 hour.

6. Run paring knife around edge of each ramekin, then invert onto serving plates. Spoon any remaining caramel on top of flan. Garnish with orange peels; serve.

Nutritional Information

CALORIES 340kcal; FAT 11g; SAT FAT 6g; TRANS FAT 0g; CHOL170mg; SODIUM 160mg; CARB 51g; FIBER 0g; SUGARS 50g; PROTEIN 12g; POTASSIUM 8%; VIT D 10%; CALC 20%; IRON 6%

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