Orange Flan is a simple creamy custard dessert which is smooth and full of nice orange flavor. A variation of the original Spanish vanilla flan with caramel, it has a very light caramel topping which lets the orange flavor of the custard shine through.
The custard is easily put together in a blender. If you do not own one you could beat it with a mixer, or whisk it by hand.
The trickiest parts of making this recipe are keeping the caramel at a very pale amber and removing the flans from the ramekins. You will need to watch and stir the sugar as it boils to create the caramel and remove it from the heat as soon as it turns the palest brown.
When removing the flan from the ramekin, care should be taken while running a sharp knife around the edges of the flan to stay as close to the side of the ramekin as possible. This will keep the sides of the flan nice and smooth.
If you are a fan of orange custard type desserts, check out Orange Chess Pie and Blood Orange Panna Cotta.
For another flan dessert check out Chocoflan and Strawberry Flan.
If you want to try a some cake recipes made with blood oranges and navel oranges check out Blood Orange Yogurt Cake, Orange Olive Oil Cake, Cranberry Orange Ricotta Cake, Blueberry Orange Yogurt Cake and Orange Ricotta Cake.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Watch the sugar carefully as caramelized sugar can go from a perfect golden brown to burnt very quickly. Read about How to Caramelize Sugar.
- Choose a fullfat evaporated milk for a richer, creamier texture. This makes a significant difference in the flan.
- Always use freshly squeezed orange juice rather than store bought. This will give a brighter, more authentic citrus flavor. Choose oranges that are known for their juice, like Valencia or Navel oranges, for the best flavor.
- Bring your eggs to room temperature before blending. This helps the egg yolks and egg whites mix more smoothly into the batter.
SPECIAL EQUIPMENT NEEDED:
- Round Baking Dish, Flan Mold or Eight 6-Ounce Ramekins A round baking dish or ramekins are essential for making flan. You can also use a dedicated flan mold.
- Saucepan for Caramelizing Sugar: You will need a medium sized heavy saucepan to caramelize the sugar. A pan with a heavy bottom is best as it distributes heat more evenly, reducing the risk of burning the sugar.
- Blender or Mixer: To blend the evaporated milk, condensed milk, orange juice, zest, vanilla, and eggs into a smooth mixture. A standard blender or a hand mixer and a large bowl will work fine. You could also whisk it by hand.
- Microplane or Zester: These are the most common and effective tools for zesting the oranges. They will remove the zest from the orange peel without the bitter white part.
- Large Roasting Pan for Water Bath: The flan needs to be baked in a hot water bath to ensure gentle and even cooking. A large roasting pan that can comfortably hold your flan dish with room for water around it is ideal.
- Measuring Cups and Spoons: Accurate measurement of ingredients is key to the success of your flan.
- Whisk or Spatula: For mixing ingredients and ensuring that the sugar dissolves evenly while caramelizing.
- Oven Mitts: Since you will be working with hot caramel and a water bath, a good pair of oven mitts is essential to protect your hands.
- Sharp Knife: For running around the edges of the flan before releasing it from the molds.
SUBSTITUTIONS:
- For the caramel, you can substitute brown sugar for a deeper flavor. It will alter the color and taste slightly.
- If fresh oranges are not available, you can use high quality, store bought orange juice without added sugars.
- In a pinch, you can use orange extract in place of the orange zest but use it sparingly it is stronger in flavor. ½ teaspoon should be sufficient.
HOW TO STORE ORANGE FLAN:
- Properly stored, Orange Flan can last in the refrigerator for up to 4 days. The flavor and texture are usually best within the first couple of days. After baking, allow the flan to cool to room temperature before refrigerating. This prevents condensation from forming on the surface. Once the orange flan is cool, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container if your flan dish fits. This helps to keep the flan from absorbing any odors from the refrigerator.
- You can freeze Orange Flan, although it’ is important to note that the texture might change slightly upon thawing. To freeze the flan, first let it cool completely and set it in the refrigerator. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn.Properly wrapped, Orange Flan can be frozen for up to 2 months.
Heat the sugar and water in a medium saucepan over medium heat. Stir often as the sugar melts and dissolves. Let the mixture come to a boil and keep boiling it until it just starts to turn a light pale brown caramel color.
Brush the insides of 8 ramekins lightly with vegetable oil. Measure out 1 tablespoon plus 1 teaspoon of the caramel syrup and spoon it into a prepared ramekin.
In a blender on medium speed, combine the evaporated milk, condensed milk, orange juice, citrus zest, vanilla extract and eggs. Process until it is completely combined and smooth.
Measure out 1 cup of the mixture and add to each ramekin. Fill a baking pan with 1 inch of boiling water to create a water bath. Add the ramekins to the baking pan.
Run a sharp paring knife completely around the sides of the ramekins to release. Stay as close to the ramekin as possible so the flan stays smooth Invert the ramekin upside down over a serving plate. Tap the ramekin to release the flan.
Orange Flan
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Ingredients
- 1 cup sugar (granulated)
- ¼ cup water
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- ½ cup orange juice
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 6 large eggs
Instructions
Pre heat oven to 350 degrees.
Brush the insides of 8 ramekins lightly with vegetable oil. This will prevent the flan from sticking.
Heat the sugar and water in a medium saucepan over medium heat. Stir sugar often as the sugar melts and dissolves. Let the mixture come to a boil and keep boiling it until it just starts to turn a light pale brown caramel color. This will take about 5 to 6 minutes. You will need to be watching the caramel sauce carefully and stirring it often. It will go from light brown to burned very fast. Do not let the caramel cool or it will harden.
Measure out 1 tablespoon plus 1 teaspoon of the caramel syrup and spoon it into each prepared ramekin. Use a wet pastry brush to spread it over the the bottom of the ramekin. Continue the process until every ramekin has the mixture.
In a blender on medium speed, combine the evaporated milk, condensed milk, orange juice, citrus zest, vanilla extract and eggs. Process until it is completely combined and smooth. It can also be mixed with an electric mixer or whisked together by hand.
Measure out 1 cup of the mixture and add to each ramekin.
Fill a large baking pan or roasting pan with 1 inch of boiling water to create a water bath. Add the ramekins to the baking pan.
Bake for 45- 50 minutes on the middle rack of the oven until the top of the flan is completely set.
Let the flan cool to room temperature then place into the refrigerator for at least 2 hours.
To serve. Run a sharp paring knife completely around the sides of the ramekins to release. Stay as close to the ramekin as possible so the sides of the flan stay smooth. Invert the ramekin upside down over a serving plate. Tap the ramekin to release the flan.
Serve as is or add garnishes. Whipped cream, orange zest, and mint leaves are good options.
