Orange Flan Recipe
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!
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About this recipe
This orange with condensed milk flan is one of my favorite flan recipes ever. It’s very soft, creamy, and with a hint of orange flavor that gives an amazing freshness.
You can prepare it in individual flan molds or a large one. You can also cook them in jars and keep them in the fridge for when you have a craving.
You can serve it with whipped cream, or if you have a sweet tooth, you can serve it with dulce de leche and whipped cream.
It’s very easy to make, you can make it ahead of time, and it will become one of your favorite gluten-free desserts. But, if you want a classic recipe, I leave you the link for a traditional flan.
Ingredients
- Eggs: room temperature eggs are better.
- Milk: I use whole milk for the best flavor and consistency.
- Sugar: white granulated sugar.
- Cream: heavy cream.
- Condensed Milk: sweetened condensed milk.
- Orange: we need the zest of an orange.
How to make orange flan with condensed milk
Preheat the oven to 320°F (160°C).
For the caramel:
In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, don’t recommend letting it get too dark because you risk 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 with the condensed milk, cream, and orange zest.
Pour the mixture over the bowl with eggs and mix until combined.
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 separate it from the edges with a knife, place an upturned plate on top, and turn it over.
Served with whipped cream.
Storing
Store the flan covered in the fridge for up to 4 days. Freezing is not recommended.
Serving Suggestions
- Whipped Cream: fresh whipped cream.
- Whipped cream and dulce de leche: if you have a sweet tooth, highly recommended!
- Fresh fruits: like strawberries or berries.
- Gluten-free cookie: a simple gluten-free cookie, to serve with and for crunchy.
Top tips to make the best flan
- Whole milk: whole milk for the best consistency, not low in fat.
- Mix: when mixing the eggs with the milk just mix until combined, not beat too much.milk mixture with the eggs, it’s important to mix until combined, not beat too much.
- Cooking: the cooking is in a double boiler, and covered with aluminum foil.
- Rest: the dessert needs to rest 24hs for the best consistency.
- Unmold: separate it from the edges with a knife, place an upturned plate on top, and turn it over.
For more fresh recipes
Orange Flan with condensed milk
Ingredients
For the caramel
- 3/4 cup white granulated sugar
- 1/4 cup water
For the flan
- 8 eggs room temperature
- 1/4 cup plus 1 tablespoon white granulated sugar
- 4 cups milk
- 1 can sweetened condensed milk (14 ounces)
- 1 cup cream
- 1 Orange zest
Instructions
- Preheat oven to 320°F (160°C)
For the caramel:
- In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, don’t recommend letting it get too dark because you risk 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 with the condensed milk, cream, and orange zest.
- Pour the mixture over the bowl with eggs and mix until combined.
- 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 separate it from the edges with a knife, place an upturned plate on top, and turn it over.
- Served with whipped cream.
loved this recipe!!!! served it to my friends last night and they love it
Thanks angelina!!