Delight your family and friends with this tasty variation on the Classic Flan. This Orange Flan recipe combined the creamy taste of a Classic Flan with the citrusy flavor of fresh orange, making it the perfect dessert to end a meal!🍊
Jump to:
- What is Orange Flan?
- Ingredients
- Tools you'll need
- How to Make Orange Flan
- How to Make Caramel
- How to Make Orange Flan
- How to Scald Milk
- How to Make Orange Caramel
- How to Make Orange Custard
- How to Bake Flan
- How to unmold The Orange Flan
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to freeze
- Tips for Making The Best Orange Flan
- FAQ
- Related Recipes:
- Recipe
What is Orange Flan?
Orange Flan is a variation of the traditional egg-based custard flan. The main distinction is that Orange Flan is made from the orange-flavored custard. It is baked in a water bath, which creates steam in the oven and gently and evenly cooks the Flan, keeping it moist and preventing the eggs from becoming overcooked, curdled, or scrambled.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Sweetened condensed milk: Serves as a sweetener for the custard and adds a luscious texture.
- Evaporated milk: concentrated milk with a strong flavor that isn't sweetened.
- Granulated sugar: to make the caramel topping.
- Cream cheese: It adds richness and creaminess.
- Large Egg Yolks and Eggs: The combination of egg yolks and eggs helps to bind and set the custard. They provide richness and contribute to the smooth and creamy texture of the flan.
- Vanilla and orange zest: Adds extra flavor.
- Fresh Orange Juice: The orange juice adds a refreshing citrus flavor to the flan. It contributes to the overall orange taste and enhances the aromatic notes.
- Full-Fat Cream Cheese: The cream cheese adds a velvety texture to the flan and contributes to its richness. It also adds a subtle tangy flavor that complements the orange flavor.
- Orange-Flavored Liqueur (such as Grand Marnier): The orange-flavored Liqueur enhances the citrus flavor and adds a hint of sophistication to the flan. It complements the orange zest and juice used in the recipe.
- Pure Vanilla Extract: The vanilla extract adds depth of flavor and complements the orange flavor in the flan. It provides a subtly sweet and aromatic note.
Tools you'll need
How to Make Orange Flan
Note: The full instructions are provided in the recipe card below.
How to Make Caramel
In a medium nonstick saucepan over medium-high heat, combine the sugar, orange, and glucose syrup; swirl gently to incorporate—don’t stir—and cook until the sugar begins to boil. Lower the heat, and continue to cook, occasionally swirling, until the caramel is a rich, golden brown for 10 to 15 minutes. Be patient, and stay near the pot as the mixture cooks to avoid burning the sugar, as it will go from caramel to burn very quickly.
Pour the caramel into the bottom of (8) 9oz Ramekin; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on the towel, and set aside to cool completely.
How to Make Orange Flan
Note: The full instructions are provided in the recipe card below.
How to Scald Milk
Place the evaporated milk and the strip of orange peel in a medium saucepan. Whisk over medium heat until the mixture comes to a simmer. Cover the pan, reduce the heat to low, and simmer for 10 minutes. Add the orange zest and allow it to cool. Strain into a large measuring cup or bowl with a spout, discard the orange peel and set aside.
How to Make Orange Caramel
In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally, until it melts and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly. Continue cooking and pulling the melted sugar until it is melted and the caramel is uniformly dark amber (it should smell caramel but not burnt), about 10 to 12 minutes total. (If you still have undissolved sugar lumps, stir it off the heat until melted.)
Next, carefully pour the room-temperature orange juice into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some sugar may harden and crystallize. Don’t worry; keep stirring the mixture over medium heat for 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on the towel, and set aside to cool completely. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides.
Lay a dishtowel on the bottom of a roasting pan, place the ramekins on the towel, and set aside to cool completely.
How to Make Orange Custard
Place the cream cheese, egg yolks, and eggs in a large mixing bowl and beat with a hand mixer while adding the condensed milk until smooth and well integrated. Add the cooled, steeped orange-flavored milk, orange liqueur, orange zest, and the vanilla extract and stir gently until all the ingredients are incorporated. Pass the mixture through a fine strainer into a large measuring cup to ensure a smooth flan. Slowly pour into the caramel-coated ramekins to avoid air bubbles.
How to Bake Flan
Adjust a rack to the middle position and preheat the oven to 350° degrees. Bring water to a boil in a kettle. Transfer the flan to the oven, and fill the roasting pan with water to the halfway point. Bake until just set, about 35 to 45 minutes; the finished flan should slightly jiggle in the center. Don't worry if it seems undercooked; it will continue to cook as it cools.
Next, remove from the oven and allow the ramekins to cool in the water bath for 1 hour. Then, remove from the water bath and let the flan cool completely before serving at room temperature or in the refrigerator for about 4 hours.
How to unmold The Orange Flan
When ready to serve, remove the flan from the refrigerator and let it sit for 10 minutes. Next, fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the ramekin. Run a knife around the ramekin's rim, and be sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap.
Carefully invert a rimmed round platter over the ramekin. Grabbing both, carefully invert the orange flan onto the individual platters, scraping out any loose caramel, and serve. Enjoy!😋
Substitutions
- Granulated Sugar: You can use alternative sweeteners like brown sugar, coconut sugar, or maple syrup. However, remember that these substitutions may slightly alter the flavor and texture of the caramel sauce.
- Fresh Orange Juice: You can use store-bought orange juice if you don't have fresh orange juice. However, fresh orange juice will provide the best flavor. You can also try using other citrus juices like tangerine or mandarin juice for a variation in flavor.
- Canned Sweetened Condensed Milk: If you prefer to avoid canned products, you can make your own sweetened condensed milk at home using milk, sugar, and vanilla extract. There are several recipes available online to guide you through the process.
- Full-Fat Cream Cheese: If you don't have cream cheese or prefer a different taste, you can substitute it with mascarpone cheese, ricotta cheese, or Greek yogurt. These alternatives will provide a similar creamy texture to the flan.
- Orange-Flavored Liqueur: If you don't have orange-flavored liqueur like Grand Marnier, you can substitute it with orange extract or orange zest. Alternatively, you can use a different flavored liqueur or omit it altogether if you prefer a non-alcoholic version.
- Full-Fat Evaporated Milk or Whole Milk: If you don't have evaporated milk, you can substitute it with an equal amount of whole milk or heavy cream. The choice will affect the richness and creaminess of the flan.
Variations
- Citrus Combination: Experiment with different citrus flavors by combining orange juice and other citrus juices such as lemon, lime, or grapefruit. This will add complexity to the flavor profile of the flan.
- Nutty Twist: Add a crunchy element by incorporating chopped toasted nuts such as almonds, pistachios, or hazelnuts into the caramel sauce or sprinkling them on top of the flan before serving.
- Spiced Flavors: Infuse the custard with warm spices like cinnamon, nutmeg, or cardamom. Add these spices to the custard mixture or sprinkle a pinch on top of each flan before baking.
- Chocolate Orange Flan: Introduce a chocolate twist by incorporating cocoa powder or melted chocolate into the custard mixture. This will create a rich and decadent chocolate-orange flavor combination.
- Coconut Orange Flan: Replace the evaporated milk with coconut milk for a tropical twist. This will infuse the flan with a subtle coconut flavor and create a creamy, exotic dessert.
- Caramelized Fruit Topping: Before serving, caramelize some sliced oranges or other fruits of your choice in a separate pan with a bit of sugar and butter. Arrange the caramelized fruits on each flan for added visual appeal and flavor.
- Decorative Garnishes: Enhance the presentation by garnishing each flan with a sprinkle of orange zest, a dollop of whipped cream, or a drizzle of chocolate sauce. Fresh mint leaves or edible flowers can also add a touch of elegance.
How to Serve
To serve your delicious Orange Flan, follow these steps. First, remove the flan from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. Meanwhile, prepare a shallow pan with hot water. Next, take one ramekin at a time and carefully run a knife around the rim to loosen the flan from the sides. Make sure to reach the caramel on the bottom. Gently tilt the ramekin to allow some caramel to flow into the gap.
Place the ramekin bottom-side up in the hot water for a minute to loosen the caramel further. Then, place a rimmed round platter upside down over the ramekin. Holding the platter and the ramekin securely, carefully invert them together, allowing the flan to release onto the platter. Scrape out any remaining caramel from the ramekin. Repeat this process for each flan. Garnish with a sprinkle of orange zest, a dollop of whipped cream, or any desired decorative elements. Serve the Orange Flan at room temperature or chilled in the refrigerator, and enjoy its creamy, citrusy goodness!
How to Store & Re-Heat
To store: Allow it to cool completely, then cover the individual ramekins tightly with plastic wrap or aluminum foil. Next, place the covered ramekins in the refrigerator, where they can be stored for 3-4 days.
To reheat: Remove the desired number of ramekins from the refrigerator and let them sit at room temperature for 10-15 minutes.
You have two options to reheat: using a water bath or the microwave. For the water bath method, place the ramekins in a larger baking dish with hot water, ensuring it comes halfway up the sides. Reheat in a preheated oven at a low temperature (around 300°F or 150°C) for 10-15 minutes. Alternatively, for the microwave method, remove the plastic wrap or foil from the ramekin and heat on low or medium power in short intervals, stirring gently in between, until warmed to your liking.
Once reheated, the Orange Flan is ready to be enjoyed, but remember that reheating may slightly alter the texture, so it's best to consume the fresh flan if possible.
Make-Ahead
To make the Orange Flan ahead of time, follow these steps. After baking and cooling the flan completely, cover each ramekin tightly with plastic wrap or aluminum foil. Place the covered ramekins in the refrigerator and store them for up to 24 hours before serving. When you're ready to serve, remove the flan from the refrigerator and let it sit at room temperature for 10-15 minutes to remove the chill.
Proceed with the unmolding steps by running a knife around the edges, inverting the ramekin onto a serving plate, and allowing the caramel to drizzle over the flan. Garnish as desired and serve. Making the Orange Flan ahead of time will enable you to save preparation time on the day you plan to serve it while enjoying a delicious and beautifully presented dessert.
How to freeze
It's not advisable to freeze Orange Flan; many blogs claim that it can be frozen, but I think it does not freeze well and loses its delicious flavor and texture. Therefore, I do not recommend freezing it.
Tips for Making The Best Orange Flan
- Soften cream cheese well: bring it to room temperature or use a microwave so it blends better.
- Choose the Right Vessel: If it’s your first time making flan, using small ramekins will make it much easier to cook and invert the sweet dessert onto a serving dish. Using a larger baking pan like a loaf pan or cake pan makes for a striking presentation but requires more attention to the cooking time and care when inverting onto a plate, as the custard may split under its weight.
- Use a Water Bath: Like a cheesecake, you must cook flan in a water bath or bain-marie. A water bath involves setting the flan ramekin in boiling water, ensuring a gentle, even heat distribution. To make a bain-marie at home, set the flans in a deep roasting pan or baking dish. Fill the pan with hot water halfway up the ramekins or pan and place it in the oven.
- Keep It Smooth: For extra finesse, eliminate bubbles in the finished flan by passing the custard mixture through a sieve before baking.
- Strain the Flan Custard: Always strain the flan mixture after all the mixture ingredients are combined; this ensures a silky smooth flan with no bits of curdled eggs.
- Cook Time: Remember that the cooking time may vary depending on the size of the ramekins you use.
- Use room-temperature eggs: When making flan, it is critical to use room-temperature eggs so that the shock of the warm milk does not scramble the eggs. After combining the eggs, cream, and milk, always strain the custard mixture; this will result in a silky smooth custard with no curdled egg bits.
- Caramel: When the caramel reaches a deep golden brown, remove it from the heat and pour it into the dish or dishes where you will be baking the flan. (The caramel will continue to cook once you pull it off the heat, so don't let it get too dark, or the caramel will taste bitter and burnt.) Again, be very careful to avoid burns.
- Caramel Texture: This Caramel Flan recipe calls for sweetened condensed milk, but cream, half and half, or whole milk can also be used. However, a flan made with sweetened condensed milk will be denser than one made with milk or cream. Similarly, a flan made with milk rather than cream will be slightly lighter than one made with cream. Experiment with different ingredients to find the combination that best suits your tastes.
- Caramel Sauce: Never melt your caramel on your stove’s highest setting; it will cause the caramel to scorch and taste burnt and bitter.
FAQ
Is a Water Bath necessary for orange flan?
Yes, the key to making orange flan is to bake it in a water bath, which keeps the temperature consistent and evenly distributes gentle heat throughout the flan, preventing the eggs from curdling.
How do I know if the orange flan is ready?
When your orange flan is lightly colored and firm to the touch but not solid, it's done. To double-check, insert the blade of your knife halfway down into the flan; the blade should come out clean. Then, remove the flan from the water bath after carefully removing the baking pan from the oven.
How do you get smooth orange flan?
You want to avoid creating bubbles for a silky and smooth flan when making the custard mixture. Bubbles in the mixture cause holes in the baked custard, resulting in a gritty texture. When whisking, use a gentle, stirring motion rather than whipping one. In addition, pass the mixture through a fine strainer into a large measuring cup to ensure the flan will be perfectly smooth. Finally, slowly pour into the caramel-coated ramekins to avoid air bubbles.
How do you flip an orange flan without breaking it?
Remove the orange flan from the refrigerator and let it sit at room temperature for about 10 minutes. Next, fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the ramekin. Run a knife around the ramekin's rim, and be sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap.
Carefully invert a rimmed round platter over the ramekin. Grabbing both, carefully inverted the orange flan onto the individual platters. Pour and scrape the caramel onto the flan and serve!
Related Recipes:
- Perfect Creamy Flan
- Orange Flan
- Pumpkin Flan
- Coffee Flan
- Flan de Dulce de Leche
- No-Bake Flan
Recipe
Easy Orange Flan
Ingredients
- 1 cup granulated sugar
- ½ cup fresh orange juice or water room temperature
For the Orange Flan:
- (1) 14-ounce canned sweetened condensed milk
- 354 ml fresh orange juice
- 5 large egg yolk , room temperature
- 3 large eggs , room temperature
- 100 g full-fat cream cheese , room temperature
- 3 teaspoons orange-flavored liqueur , such as Grand Marnier
- 3 teaspoons pure vanilla extract
- 354 ml full-fat evaporated milk or whole milk
- 1 strip orange peel (¼” wide)
- 1 tablespoon orange zest
Instructions
How to Scald Milk:
- Place the evaporated milk and the strip of orange peel in a medium saucepan. Whisk over medium heat until the mixture comes to a simmer. Cover the pan, reduce the heat to low, and simmer for 10 minutes. Add the orange zest and allow it to cool. Strain into a large measuring cup or bowl with a spout and discard the orange peel; set aside.
How to Make Orange Caramel
- In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
- Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
- Next, carefully pour the room-temperature orange juice into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize, but don’t worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
- Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on top of the towel, and set aside to cool completely.
- Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on top of the towel and set aside to cool completely.
How to Make Orange Custard
- Place the cream cheese, egg yolks, and eggs in a large mixing bowl and beat with a hand mixer while adding the condensed milk until smooth and well integrated. Add the cooled steeped orange flavored milk, orange liqueur, orange zest, and the vanilla extract and stir gently until all the ingredients are incorporated.
- Pass the mixture through a fine strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Slowly pour into the caramel-coated ramekins to avoid air bubbles.
How to Bake Flan
- Adjust a rack to the middle position and preheat the oven to 350° degrees. Bring water to a boil in a kettle. Transfer the flan to the oven, and fill the roasting pan with water to the halfway point. Bake until just set, about 35 to 45 minutes; the finished flan should have a slight jiggle in the center. Don't worry if it seems undercooked; it will continue to cook as it cools.
- Next, remove from the oven and allow the ramekins to cool in the water bath for 1 hour. Then, remove from the water bath and let the flan cool completely before serving, either at room temperature or in the refrigerator, for about 4 hours.
How to unmold the Flan:
- When ready to serve, remove the flan from the refrigerator and let it sit for 10 minutes. Next, fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the ramekin.
- Run a knife around the ramekin's rim, and be sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap.
- Carefully invert a rimmed round platter over the ramekin. Grabbing both, carefully invert the orange flan onto the individual platters, scraping out any loose caramel, and serve. Enjoy!😋
Notes
- Never melt your caramel on your stove’s highest setting; it will cause the caramel to scorch and taste burned.
- The purpose of the water bath (bain-marie; baño de María) is to provide an even, moderate temperature and ensure that the orange flan mixture cooks evenly.
Soften cream cheese well: bring it to room temperature or use a microwave so it blends better. - It's important not to overcook the eggs, as they'll become rubbery.
Don’t skip chill time! It is crucial when inverting the flan so it can hold up.
Use Fresh Orange Juice.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.