If you’re looking for a fresh twist on a classic dessert, this Orange Flan is the perfect choice. It’s creamy, smooth, and infused with a bright citrus flavor that pairs beautifully with the sweet caramel topping. This simple yet impressive dessert is great for any occasion, bringing a touch of elegance and zest to your table.
Why Orange Flan Is a Family Winner
This Orange Flan has become a family winner for its perfect blend of sweet caramel and refreshing orange flavor. It’s a dessert that pleases everyone at the table from the creamy texture to the citrusy twist, it hits all the right notes.
Ingredients you will need
For the Caramel:
- Water: Helps dissolve the sugar, creating a smooth base for the caramel.
- Sugar: The key ingredient for a rich, golden caramel sauce that coats the flan.
For the Flan:
- Eggs: Provides structure and gives the flan its smooth, custardy texture.
- Condensed milk: Adds sweetness and richness, balancing the tangy orange flavors.
- Evaporated milk: Lends creaminess without making the flan too heavy.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- Fresh squeezed orange juice: Adds a bright, citrusy freshness to the flan.
- Orange zest: Intensifies the orange flavor with a fragrant, zesty kick.
How To Store
Refrigerator: Store the flan in the fridge, tightly covered, for up to 4 days. It will stay fresh and delicious during this time, making it a great make-ahead dessert.
Freezing: You can freeze flan as well, though the texture may change slightly. Individually wrap portions in plastic wrap, followed by foil. Freeze for up to 1 month, and thaw in the refrigerator overnight before serving.
Tips & Tricks
- Orange Zest Tip: Make sure to only zest the outer, bright orange layer of the peel, avoiding the bitter white pith underneath.
- Take your time with the caramel: Be patient as it cooks. Once the sugar starts to change color, it will darken fast, so watch it closely it!
- Water Bath: The water bath helps the flan cook evenly and prevents cracks. Be sure to check the water level halfway through baking and add more if necessary.
- Chill Time: Don’t skip chilling the flan for at least 4 hours. This ensures the perfect creamy texture and allows the flavors to develop fully.
If you’re looking for more special and easy-to-make recipes, be sure to check out my Heart-Shaped Oven Baked Beignets, Pumpkin Chocolate Chip Brownies, and Dulce De Leche Mini Cheesecakes, perfect for any occasion!
Variations
- I’ve already made a delicious Sweet Potato Flan, and it’s become a family favorite! The addition of mashed sweet potatoes gives the flan an extra creamy texture and a hint of natural sweetness. It’s a unique twist that adds warmth and depth to the classic recipe, making it perfect for fall or winter gatherings.
- Another variation I’ve tried is Mandarin Flan, where I swapped the orange juice with fresh mandarin juice. The result was just as delightful, with a slightly sweeter and more delicate citrus flavor.
- I’ve also made a traditional Dominican Pudding de Pan, a rich bread pudding made with day-old bread, cinnamon, and vanilla. This dessert has a custardy texture and is perfect for using up leftover bread, making it an easy and satisfying treat for any occasion.
Frequently Asked Questions
What Can I Use as a Substitute if I Don’t Have Fresh Oranges for the Orange Flan Recipe?
If fresh oranges aren’t available, you can use orange extract to bring that citrus flavor. Alternatively, lemons or limes can work well if you don’t mind switching up the citrus profile—just be sure to adjust the sweetness slightly to balance the tartness.
How Do I Avoid Cracks in My Flan?
To prevent cracks, be sure to bake the flan in a water bath, which helps regulate the temperature. Avoid overbaking—check the flan’s doneness by inserting a knife in the center, and if it comes out clean, it’s ready to come out of the oven.
Easy Orange Flan
Ingredients
For the Caramel
- ¼ cup water
- 1 cup sugar
For the Flan
- 5 large eggs
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 2 tsp vanilla extract
- ½ cup fresh squeezed orange juice
- 1 Tbsp orange zest (from 1-2 oranges)
Instructions
Make the Caramel
- In a saucepan over medium-low heat, combine the water and sugar. Allow it to cook without stirring for 5-7 minutes until the sugar melts and turns a light amber color.
- Swirl the pan gently if needed but avoid stirring to prevent crystallization. Once the caramel reaches the perfect golden hue, pour it into your flan mold and set aside to cool.
Prepare the Flan Mixture
- In a blender or food processor, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, orange juice, and orange zest. Blend until smooth and creamy.
- Carefully pour the flan mixture over the hardened caramel in the mold. Tap the mold gently on the counter to remove any air bubbles, ensuring a smooth and even texture.
Bake the Flan:
- Preheat your oven to 355°F (180°C). Place the flan mold inside a high-sided baking dish, then fill the dish with boiling water until it reaches halfway up the sides of the flan mold.
- Carefully place the baking dish in the oven and bake for 40-50 minutes. Check after 30 minutes by inserting a knife into the center. If it comes out clean, the flan is done.
- Once the flan is baked, remove it from the oven and let it cool at room temperature for about 45 minutes. Then transfer it to the refrigerator and chill for at least 3 hours or overnight.
- When you're ready to serve, run a knife around the edges of the mold to loosen the flan. Invert the mold onto a serving plate, allowing the caramel to drizzle over the top. Serve cold with cream, berries, or fresh mint for a refreshing garnish.
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