Best Orange Flan Recipe
Best recipe for a smooth, creamy, and naturally gluten-free orange flan with condensed milk. Rich and with a citrus and refreshing twist, you will want to eat more than one! It’s a make-ahead dessert that’s simple to prepare and always impressive when served.
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About this easy homemade flan
This Spanish orange flan with condensed milk is a hit, the best recipe ever! This naturally GF dessert is soft, creamy, and with a hint of orange flavor that gives a fresh twist. For more citrus desserts, you can’t miss this easy orange crème brûlée.
You can prepare it in individual molds, jars, or a big dish. You can serve it with whipped cream, or if you have a sweet tooth, with dulce de leche and whipped cream. This citrus GF dessert is very easy to make, you can make it ahead of time, and it will become one of your favorites.
Ingredients
The main ingredients of this recipe are:
- Eggs: room temperature eggs are better.
- Milk: whole milk for the best flavor and consistency.
- Sugar: white granulated sugar.
- Cream: heavy cream for the best consistency.
- Condensed Milk: sweetened condensed milk.
- Orange: fresh orange zest.
How to make creamy orange flan
Preheat the oven to 320°F (160°C).
For the caramel:
In a deep saucepan, heat the sugar and the water. Let it 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. Remove it from the heat before it boils.
Pour the mixture over the bowl with eggs and mix until combined.
Strain the mixture and pour it into the prepared pans with caramel. In this case, individual flan molds, or you can use a big dish.
Bake in a double boiler, covered 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 covered in the refrigerator for at least 6 hours; ideal overnight.
To unmold, separate it carefully from the edges with a knife, place an upturned plate on top, and turn it over.
Storing
Store the flan covered in the refrigerator for up to 4 days. Freezing is not recommended.
Serving Suggestions
- Whipped Cream: fresh whipped cream.
- Whipped cream and dulce de leche: for a sweet tooth, highly recommended!
- Fresh fruits: like strawberries or berries.
- Gluten-free cookie: a simple gluten-free cookie, to serve with and for crunchiness.
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.
- Strain: strain the mixture so that no egg remains.
- Double boiler: Bake the flan in a double boiler, covered with aluminum foil.
- Rest: let the flan rest overnight, ideally, for the best consistency.
- Unmold: separate it carefully from the edges with a knife, place an upturned plate on top, and turn it over.
For more GF citrus dessert recipes
Orange Flan Recipe (Easy & Creamy!)
Ingredients
For the caramel
- 1 and 1/2 cup white granulated sugar
- 1/2 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 and the water. Let it 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. Remove it from the heat before it boils.
- Pour the mixture over the bowl with eggs and mix until combined.
- Strain the mixture and pour it into the prepared pans with caramel. In this case, individual flan molds, or you can use a big dish.
- Bake in a double boiler, covered 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 covered in the refrigerator for at least 6 hours; ideal overnight.
- 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!!