Here’s a delicious Orange Flan recipe—a creamy, citrusy twist on classic caramel flan:
Ingredients (6 servings)
For the caramel:
- 1/2 cup sugar
- 2 tbsp water
For the flan:
- 1 can (14 oz / 400g) sweetened condensed milk
- 1 can (12 oz / 354ml) evaporated milk
- 3 large eggs
- Zest of 1 orange
- 1/3 cup fresh orange juice
- 1 tsp vanilla extract
Instructions
- Preheat oven:
- 350°F (175°C).
- Prepare a water bath: a deep baking dish with hot water for steaming the flan.
- Make the caramel:
- In a small saucepan, combine sugar and water over medium heat.
- Cook without stirring until sugar melts and turns golden brown.
- Quickly pour caramel into a round baking dish or flan mold, swirling to coat the bottom.
- Prepare the flan mixture:
- In a blender or bowl, combine condensed milk, evaporated milk, eggs, orange juice, orange zest, and vanilla.
- Blend or whisk until smooth.
- Assemble and bake:
- Pour the mixture over the caramel in the flan mold.
- Place the mold in the prepared water bath.
- Bake 50–60 minutes, or until the flan is set but slightly jiggly in the center.
- Cool and serve:
- Remove from water bath and let cool to room temperature.
- Refrigerate at least 4 hours or overnight.
- To serve, run a knife around the edges, invert onto a plate, letting caramel drizzle over the top.
💡 Tips:
- Fresh orange juice gives the best citrus flavor, but store-bought is fine too.
- For a stronger orange aroma, add a few drops of orange extract.
- Make sure the water bath comes halfway up the sides of the flan mold for gentle, even cooking.
I can also give a microwave-friendly single-serving orange flan recipe that sets in under 15 minutes if you want a quicker option. Do you want that version?
