Orange Caramel Flan

    (125)
    6 hours 5 minutes

    We like to make this recipe at Christmas. As an alternative, try adding almond essence instead of vanilla for a different taste. It's easy to make and quite dramatic.


    88 people made this

    Ingredients
    Serves: 8 

    • 1 cup white sugar
    • 1 cup whole milk
    • 1 (395g) tin sweetened condensed milk
    • 3 eggs
    • 3 egg yolks
    • 1/4 cup freshly squeezed orange juice
    • 1 tablespoon grated orange zest
    • 1 tablespoon vanilla essence
    • 1 tablespoon cornflour
    • 1 cup thickened cream

    Directions
    Preparation:10min  ›  Cook:55min  ›  Extra time:5hours chilling  ›  Ready in:6hours5min 

    1. Place sugar in a heavy saucepan over medium-high heat and cook, stirring constantly, until the sugar melts and turns a golden amber colour, about 10 minutes. Watch carefully once syrup begins to change colour because it burns easily. Carefully pour the melted sugar syrup into a round baking dish. Let cool.
    2. Preheat oven to 180 degrees C.
    3. Pour whole milk, condensed milk, eggs, egg yolks, orange juice, orange zest, vanilla essence and cornflour into a blender and blend for a minute or so until the mixture is smooth. Pour in the cream and pulse several times to incorporate. Pour the mixture over the cooled caramel syrup in the baking dish.
    4. Line a roasting tin with a damp kitchen towel. Place the baking dish on the towel inside the roasting tin, and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
    5. Bake in the preheated oven until the centre of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool then refrigerate for at least 4 hours. To serve, run a sharp knife around the inside of the dish to release the flan. Invert a plate on the dish, flip the dish over and gently remove the dish to reveal the flan.

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    Reviews and Ratings
    Global Ratings:
    (125)

    Reviews in English (99)

    by
    133

    To me the density and consistency of this flan was perfect. I've since modified it to use only 2/3c. sugar for the caramel since not all the caramel liquified in baking using the full cup. I also use whole evaporated milk and leave out the cornstarch. If I'm choosing not to use the orange juice, I sub in milk. This has become my husband's most requested dessert. Thanks!!  -  19 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    107

    Several folks have had trouble getting all the sugar to caramelize - an easy fix is to use Baker's Sugar... it's a superfine granulated sugar (not powdered sugar) that is made for just such an application. C&H makes it; I don't know if it's available all over the country, but look for it in the sugar section of the supermarket.  -  20 Feb 2012  (Review from Allrecipes USA and Canada)

    by
    97

    I made this today and it turned out perfectly! Instead of one flan pan I used a decorative muffin pan that has six muffins and this made individual flans. (I had a bit leftover and out it in a small pie pan.) I omitted the orange juice and orange peel (don't care for orange flavor) and also omitted the whole milk and instead used 1 whole can of evaporated milk. Everything else I followed exactly as the recipe stated and the taste is amazing! It was a huge hit for my family, also. My husband said it is better than the flan in the local Mexican restaurant. Thanks!  -  16 Sep 2010  (Review from Allrecipes USA and Canada)

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