Orange Flan Recipe (Easy & Creamy!)
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.
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.
Notes
Store the flan covered in the refrigerator for up to 4 days. Freezing is not recommended.