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Saul Flores suggests pairing the flan with an ice wine (the chef recommends Inniskillin from Canada as agreat option) — both have a beautiful caramel taste and notes of citrus that play well off one another. He says it’s like you’re drinking the flan and eating it at the same time. Flores explains that this recipe is his take on a traditional Easter dessert. — Molly Aronica
- 2 cups sugar (for caramel)
- 3 cups milk
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 6 egg yolks
- 6 whole eggs
- 1 teaspoon cornstarch
- ½ cup orange juice
- 1 tablespoon vanilla extract
Combine the sugar with 1/3 cup water in a small saucepan and cook over high heat until it becomes a dark amber-colored caramel. Pour the caramel into the bottom 9-inch round metal cake pan; let cool. Preheat the oven to 350 degrees.
Meanwhile, combine the rest of ingredients in a blender for 30 seconds; skim off foam and pour the mixture into the pan over the cooled caramel. Cook the flan in a water bath for 55 minutes. Let it cool completely and then run a knife around edges and flip carefully onto a serving plate.
- 1 cup sugar
- 1/4 cup hot water
- 2 oranges
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1/2 cup whole milk
- 6 large eggs
- 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
Preheat oven to 350°F. Combine sugar and water in small bowl stir to blend until mixture resembles wet sand. Pour sugar mixture into small saucepan on medium cook without stirring 4–5 minutes or until golden. Reduce heat to low simmer 2–3 more minutes or until caramel colored.
Zest 1 orange (1 tablespoon). Peel skin from remaining orange using a vegetable peeler (about 6 pieces) and set aside to use as a garnish (optional).
Spoon caramel into 8 (6-oz) oven-safe ramekins and carefully swirl caramel to coat bottom of each (will be very hot). Arrange ramekins in large roasting pan.
Combine remaining ingredients whisk until blended and smooth. Divide batter over caramel in ramekins. Place roasting pan on middle oven rack and fill pan with about 2 inches of warm water. Bake flan 50–60 minutes or until a knife inserted in the center comes out clean.
Transfer ramekins from water bath to wire rack and let stand 30 minutes to cool, then chill 3 hours.
Run a paring knife around edge of each ramekin, then invert each flan onto serving plate. Spoon any remaining caramel on top of flan. Serve with orange peels as garnish.
CALORIES (per 1/8 recipe) 340kcal FAT 11g SAT FAT 6g TRANS FAT 0g CHOL 170mg SODIUM 160mg CARB 51g FIBER 0g SUGARS 50g PROTEIN 12g VIT A 0% VIT C 0% CALC 20% IRON 6%
Source: Publix Aprons ® recipe
Orange-Infused Flan - Recipes
This recipe, from La Golondrina Cafe in Los Angeles, combines a silky, rich custard base sweetened with condensed and evaporated milks.
The subtle hints of vanilla and amaretto pair perfectly with the orange-infused caramel topping. The restaurant serves its flan with a sprinkling of dried cranberries, toasted pecans, whipped cream and an optional strawberry sauce.
La Golondrina Cafe's flan
Total time: About 2 1/2 hours, plus chilling time for the flan
Juice of 1 orange, about 1/2 cup
2 1/2 (14-ounce) cans condensed milk
1 1/2 (12-ounce) cans evaporated milk
1. In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water. Bring to a boil, stirring occasionally until the sugar is completely dissolved.
Continue to cook until the sugar caramelizes and turns an amber color, then remove from the heat and immediately pour into a 13-by-9-inch glass baking dish and allow to cool to room temperature.
2. Heat the oven to 300 degrees. In a large bowl, whisk together the eggs, then whisk in the condensed, evaporated and regular milks. Whisk in the amaretto and vanilla, and then pour the flan base into the baking dish.
3. Place the dish inside a large roasting pan (the roasting pan must be big enough so that there is a 1-inch clearance on all sides) and fill it with enough hot water so that it comes halfway up the side of the glass baking dish.
Place the pan in the oven and cook 1 1/2 to 2 hours, until a knife inserted near the center of the flan comes out clean. Remove the flan from the water bath and allow to cool, then place in the refrigerator, loosely covered, to chill until cold, preferably overnight. Invert onto a platter and serve immediately.
Each serving: 327 calories 11 grams protein 47 grams carbohydrates 0 fiber 11 grams fat 6 grams saturated fat 121 mg. cholesterol 152 mg. sodium.
- 1/2 cup sugar
- 4 cups whole milk
- 1 cup sugar
- 5 large whole eggs, plus 5 large egg yolks
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.
Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.
Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture. Strain through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.
Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.
La Golondrina Cafe’s flan
Dear SOS: I recently had dinner at La Golondrina Cafe on Olvera Street. Their flan was the best I have ever eaten. Would it be possible to get their recipe?
Dear David: This recipe, from the L.A. Mexican restaurant established in 1924, combines a silky, rich custard base sweetened with condensed and evaporated milks. The subtle hints of vanilla and amaretto pair perfectly with the orange-infused caramel topping.
La Golondrina Cafe’s flanTotal time: About 2 1/2 hours, plus chilling time for the flan Servings: 12 Note: Adapted from La Golondrina Cafe. The restaurant serves its flan with a sprinkling of dried cranberries, toasted pecans, whipped cream and an optional strawberry sauce. 3/4 cup sugar Juice of 1 orange, about 1/2 cup 5 eggs 2 1/2 (14-ounce) cans condensed milk 1 1/2 (12-ounce) cans evaporated milk 1 3/4 cups milk 1 tablespoon amaretto 1 tablespoon vanilla 1. In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water. Bring to a boil, stirring occasionally until the sugar is completely dissolved. Continue to cook until the sugar caramelizes and turns an amber color, then remove from the heat and immediately pour into a 13-by-9-inch glass baking dish and allow to cool to room temperature. 2. Heat the oven to 300 degrees. In a large bowl, whisk together the eggs, then whisk in the condensed, evaporated and regular milks. Whisk in the amaretto and vanilla, and then pour the flan base into the baking dish. 3. Place the dish inside a large roasting pan (the roasting pan must be big enough so that there is a 1-inch clearance on all sides) and fill it with enough hot water so that it comes halfway up the side of the glass baking dish. Place the pan in the oven and cook 1 1/2 to 2 hours, until a knife inserted near the center of the flan comes out clean. Remove the flan from the water bath and allow to cool, then place in the refrigerator, loosely covered, to chill until cold, preferably overnight. Invert onto a platter and serve immediately. Each serving: 327 calories 11 grams protein 47 grams carbohydrates 0 fiber 11 grams fat 6 grams saturated fat 121 mg. cholesterol 152 mg. sodium.
Make the Sauce
Put a heavy saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice.
With a long-handled wooden spoon, keep stirring sugar and juice mixture constantly in the pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 3 to 5 minutes or so on medium-to-low heat.
Remove from heat and quickly spoon caramelized sugar sauce into 6 ramekins or a large baking dish. (If you wait, sugar will cool and harden.) Set aside.
- 1 cup white sugar
- 1 cup whole milk
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 3 egg yolks
- ¼ cup freshly squeezed orange juice
- 1 tablespoon grated orange peel
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup heavy cream
Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
Preheat oven to 350 degrees F (175 degrees C).
Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
What is Flan?
Flan is a creamy custard dessert topped with caramel. It’s popular in Mexico, Spain and all over Latin America. It’s even eaten in the Philippines, but there it is called creme caramel.
The caramel part comes from the delicious caramel topping that actually starts at the base of the dessert until it is inverted. It is a sweet topping to this creamy custard.
As you can imagine there are many versions, but this recipe uses sweetened condensed and evaporated milk, cream cheese, eggs and vanilla to create the creamiest flan. Of course it’s topped with caramelized sugar. My husband normally doesn’t like flan, but he loved this version. It was pretty simple to make and really delicious.
Orange-Infused Flan - Recipes
There is no more fitting ending to a meal at Sevilla than the restaurant&rsquos smooth, creamy flan. The custard base is infused with lemon peel and cinnamon, a subtle enhancement to a classic recipe, and is prepared in a 2-quart porcelain mold for family-style serving. (An 8-inch cake pan can be used instead.) If cooking in individual ramekins, decrease the cooking time to 30 to 40 minutes.
- ¾ cup plus 2 tablespoons sugar
- 4¼ cups whole milk
- 2 (1-inch) strips lemon peel
- ½ cinnamon stick
- 5 large eggs, beaten
- Fresh mint leaf (optional)
Preheat the oven to 390°F. Bring a kettle of water to a boil for the water bath and keep it hot.
To make caramel, have a 2-quart porcelain flan mold at the ready. Combine ¼ cup
of the sugar and 2 tablespoons water in a heavy-bottomed pot or skillet over low heat. Swirl the pan over the heat until the mixture turns a rich golden brown, about 10 minutes don&rsquot stir. Pour the caramel into the porcelain mold and immediately swirl it so the caramel evenly coats the bottom and reaches about ⅛ inch up the sides of the mold. Let it sit at room temperature until it hardens.
To make the pudding, combine the milk, the remaining ½ cup plus 2 tablespoons sugar, the lemon peel, and cinnamon in a saucepan over medium heat. Bring to a boil, then immediately remove from the heat pour into a large bowl and set aside to cool, about 15 minutes.
Make sure the milk mixture is barely warm before proceeding with the recipe. Remove the lemon peel and cinnamon stick discard. Add the beaten eggs to the milk mixture and whisk immediately. Pour the custard base into the flan mold.
To create the water bath, place the flan mold in the center of a large roasting pan. Carefully pour hot&mdashbut not boiling&mdashwater from the kettle into the roasting pan until it reaches halfway up the side of the mold. Place the pan in the oven and bake for
50 minutes to 1 hour, until the custard is set and jiggles slightly when gently shaken.
Remove the mold from the water bath and set aside to cool, about 30 minutes. The flan can be made up to 1 day ahead of time keep covered in the refrigerator and let it come to room temperature before serving. When ready to serve, run a thin paring knife around the outside edge of the flan. Flip the mold onto a serving dish and shake lightly until the flan is released. Garnish with the mint leaf, if desired.
Spanish Orange Flan
- Quick Glance
- Quick Glance
- 10 M
- 9 H
- Serves 8
Ingredients US Metric
- 2 1/2 cups freshly squeezed orange or clementine juice
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 10 large egg yolks
Preheat the oven to 300°F (148°C).
Heat the orange juice with the sugar in a saucepan, stirring until the sugar dissolves. Remove from the heat.
Lightly beat the eggs and egg yolks with a fork in a large bowl. Beating constantly, gradually add the citrus mixture in a slow, thin, steady stream and beat until well combined. Strain the mixture into another bowl, then ladle it into eight 6-ounce ramekins. Place the ramekins in a large shallow roasting pan and place it on an oven rack that’s pulled partway out. Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins.
Bake the orange flan for 30 minutes, or until the tops are set. Take the ramekins out of the pan and let cool to room temperature. Cover with plastic wrap and refrigerate at least 8 hours or until ready to serve.
Recipe Testers' Reviews
As described, this definitely was a “refreshing, slightly tangy, creamy custard.” It was delicious, light, and so fast to assemble. I used freshly squeezed orange juice and added 2 teaspoons of orange zest. We ate half of them at room temperature (couldn’t wait for them to chill after baking!), then ate the others after chilling overnight. We preferred them softer and at room temperature. This recipe is definitely a keeper.
With three ingredients, this recipe really couldn’t be simpler. It has a light, tangy, refreshing taste, perfect for after dinner—or as a snack, I might add. Freshly squeezed orange juice is best here, though I had to use both freshly squeezed and ready-made to get the amount required. I also used some orange zest in the recipe, and strained the custard before pouring it into the ramekins. I halved the recipe without problems, baked the custards for 50 minutes, and chilled them for 4 hours before serving. This recipe was easy to make and a delight to serve. Delicious!
This was dead-simple to make. It was light in texture and beautiful in color. The taste was clean, with a pure orange flavor. I used an heirloom variety of oranges because clementines weren’t available. I baked them for exactly 30 minutes, and they were just a tad overcooked (I don’t think anyone noticed but me). I’d have liked them just a bit softer. Because I love the combination of caramel and orange, I served these custards with Alfajores de Dulce de Leche, the Peruvian caramel cookies. The pair was perfect served with strong coffee and Quady’s Black Muscat.
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Hello, if I made this Portuguese style with a caramel base, like a traditional Portuguese flan, pour in the orange mixture, bake, refrigerate, then turn out onto a platter, do you think it would work?
Pauline, I’m not sure because we’ve never made it that way. I’d hate to say yes and it flops. If you do try it, please let us know, and we can add a note about it.