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Individual flan with orange slices and whipped cream on a light blue plate.

Orange flan with condensed milk

Josefina Almond Yes
Smooth and creamy recipe for an orange flan with condensed milk. Rich and with a hint of orange flavor, you will want to eat more than one!
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course Desserts
Servings 10

Ingredients
  

For the caramel

  • 3/4 cup white granulated sugar
  • 3/4 cup water

For the flan

  • 8 eggs
  • 1/4 cup plus 1 tablespoon white granulated sugar
  • 4 cups milk
  • 1 can sweetened condensed milk (14 ounces)
  • 1 cup cream
  • Orange zest

Instructions
 

  • Preheat oven to 320°F.

For the caramel:

  • In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, I don’t recommend that you let it get too dark because you run the risk of it burning. Pour the caramel into the flan mold(s). Let cool.

For the flan:

  • In a medium bowl mix the eggs with the sugar. Set aside.
  • In a deep saucepan heat the milk together with the condensed milk, cream, and orange zest.
  • Pour the mixture over the bowl with eggs and mix until combine the ingredients.
  • Sift and pour into the flan molds with caramel. I used individual flan molds, but you can use a big dish.
  • Cook in a double boiler, cover with aluminum foil, for about 30 minutes, if you use individual flan molds or, 40/50 minutes if you use a big one, or until firm on the top. Keep in mind that all ovens are different.
  • Let cool and place in the fridge for at least 6 hours, it's better if you let them rest for 24 hours.
  • To unmold, before serving it, separate it from the edges with a knife, place an upturned plate on top, and turn it over to disassemble it.
  • Served with whipped cream.

Notes

  • Try not to use molds that are too deep and don’t overfill them.
  • Store the flan covered in the fridge for up to 4 days. Freezing is not recommended.
Keyword Orange Flan with Condensed Milk