Flan is a very popular dessert in Latin America. It was originally introduced to Mexico by the Spanish who are responsible for improving it by topping it with caramel sauce -Or so the story says. There are many versions and flavors of this wonderful dessert but for me, this one is one of the easiest and most delicious, “Orange Flan” made with sweetened condensed milk and infused with orange zest, this flan is the perfect dessert for any occasion.
What you need to make Orange Flan:
Sugar. This is to make the syrup or caramal sauce.
Sweetened condensed milk
Evaporated Milk. You can also sub for whole milk
Vanilla. Use Mexican if available.
Orange zest. Of course.
Orange slices. This is just for garnish, totally optional.
What you need to know before you make Orange Flan:
First of all, you need to make the syrup and for this you need two things; sugar and lots of patience. Keep the heat no higher than medium. The sugar will clump up into little rocks before it melts. You can stir with a wooden spoon to speed the process but it will still take about 30 minutes. The syrup should be between a light gold to amber color. If it looks like maple syrup, I am sorry to inform you the syrup has burned and it is bitter. No bueno. I would suggest to start over.
Once the flan is done let it sit on your counter until it reaches room temperature, then chill in the refrigerator. You can serve it room temperature or cold. I prefer the second one but both ways is absolutely delicious.
Find the full recipe below.
- 1 cup white sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12oz) can evaporated milk
- 1 tbs vanilla extract
- Zest of 1 orange (about 1 tablespoon)
- Hot water
- Orange slices for garnish (optional)
- Preheat oven to 350 degrees.
- In a medium saucepan over medium-low heat, melt sugar until liquified and golden in color about 30 minutes. Carefully pour hot syrup into a 9” inch round glass baking dish. Tilt the dish around to evenly coat the bottom and sides. Set aside.
- In a blender, add the eggs, condensed milk, evaporated milk, vanilla and orange zest and blend until smooth about 30 seconds. Pour the mixture into baking dish. Cover with aluminum foil.
- Place the flan inside a large baking dish or roasting pan and fill with hot water to reach halfway up the sides of the baking dish. Transfer to the oven and bake for 1 hour or until set.
- Remove the flan from the oven and let it cool completely at room temperature. You can transfer to the fridge and chill until ready to serve.
- To serve, run a knife around the edge of the flan and carefully invert onto a serving plate. Garnish with orange slices if desire.