Have you ever thought of giving a citrusy spin to the classic flan? If you’re a fan of traditional flan’s creamy texture and caramel goodness, wait until you try an Orange Flan! It’s a delightful twist that brings this beloved dessert a refreshing, zesty flavor.
Have you tried my Sweet Potato Flan? It’s one of my go-to recipes. Similarly, this Orange Flan recipe is a breeze to make, with simple ingredients that harmonize beautifully. It’s the perfect blend of sweet and tangy orange meeting a creamy custard with a silky caramel layer. One bit will leave you wanting more!
What You Need To Make Orange Flan
- Fresh oranges for zest and juice
- Sweetened condensed milk
- Evaporated milk
- Granulated sugar for the caramel
- Egg yolks for richness
- A hint of vanilla extract
The basic recipe needs only a few ingredients, but there’s plenty of room for creativity.
- Add a dash of cinnamon or nutmeg for a warm spice note.
- Experiment with the caramel; a darker amber hue adds a deeper flavor.
How to Garnish a flan
Garnishing your Orange Flan adds a touch of elegance and enhances the overall flavor and texture of this delightful dessert.
Classic and Creative Garnishing Options
- Citrus Twists: Thin slices or twists of orange peel make a beautiful and flavorful garnish that reinforces the orange theme of the dessert.
- Berries Galore: A variety of fresh berries, such as strawberries, blueberries, or blackberries, can add a burst of color and a refreshing contrast in flavor. Personally, I love using raspberries for their bright color and slightly tart flavor, which pairs wonderfully with the sweet, creamy flan.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious texture.
- Edible Flowers: Consider adorning your flan with edible flowers for a truly elegant presentation. They add a splash of color and a touch of sophistication.
Expert Tips for the Perfect Orange Flan
- Allow the flan to cool down with patience and care in the bain marine. A rushed cooling process can crack and separate your flan.
- Always use fresh orange zest and freshly squeezed juice for the best burst of flavor.
The Importance of a Bain Marie:
Baking the flan in a bain marie, or water bath, is key. It ensures gentle, even cooking, preventing lumps and curdling for that creamy, smooth texture.
Set up your bain marie by placing the flan dish in a larger pan and filling it with boiling water to about halfway up the flan dish.
Storing Your Flan
- Orange Flan is best enjoyed fresh, but you can store it in the fridge, wrapped in plastic wrap, for up to 5 days.
- Use an Airtight Container: Once the flan has cooled to room temperature, transfer it to an airtight container. This helps to maintain its freshness and prevent it from absorbing odors from the refrigerator.
- Wrap with Care: Cover the flan tightly with plastic wrap or aluminum foil if you’re storing it in its original pan. Ensure the covering is secure to prevent air and moisture from getting in.
- Avoid Freezing: It’s generally not recommended to freeze flan as it can alter the creamy texture and result in separation or crystallization.
- For the best flavor and texture, take the flan from the refrigerator for about 15-20 minutes before serving. This allows it to come to a slightly cool temperature, which enhances its taste.
Can I make Orange Flan without a traditional oven?
Stick to the oven for this recipe. Alternative cooking methods like air fryers can alter the delicate balance needed to create the perfect custard.
What’s the best way to incorporate the orange flavor?
Use both the zest and juice of fresh oranges for a natural and robust citrus flavor.
How do I know when the flan is perfectly cooked?
The flan should be just set with a slight jiggle in the center. Overcooking can make it rubbery.
Deliciously Orange Flan
FOR THE CARAMEL
- ¼ cup Water
- 1 cup Sugar
FOR THE FLAN
- 5 Eggs
- 1 can Condensed milk
- 1 can Evaporated milk
- 2 tsp Vanilla extract
- ½ cup Fresh squeezed orange juice
- 1 Tbsp Orange zest
- Preheat the oven to 355°F/ 180°C.
- To make the caramel, place a pan (without a non-stick base) over medium-low heat with the water and sugar. Keep an eye on it for about 5 to 7 minutes as the sugar melts and slowly turns light brown. Do not stir it as it cooks as it could crystalize. Swirl the pan gently and don't let it burn!
- Pour the caramel into your flan mold and set it aside.
- In a blender or food processor, combine the eggs, condensed milk, evaporated milk ,and vanilla. Blend until the ingredients are well mixed and the mixture is creamy.
- Pour this mixture into a flan mold on top of the caramel, then give it a few small taps on the table so that the mixture is balanced without any air bubbles.
- Put the mold inside a high-sided baking tray, and fill the tray with boiling water from the kettle until it reaches halfway up the flan mold. Carefully put the tray inside the oven and bake for 40- 50 minutes, checking after 30. To see if it’s done, insert a sharp knife – if it comes out clean, it’s ready.
- Leave it to cool at room temperature for about 45 minutes and then put it in the refrigerator for at least 3 hours, or ideally overnight.
- When you are ready to serve, run a knife around the inside of the mold, tip it upside down on a plate, and remove the mold. The flan will slide out, covered in caramel. Serve it cold with cream, berries, and mint if you like.