Orange Flan Recipe

Silky, citrus-infused custard topped with golden caramel — this Orange Flan Recipe brings a refreshing twist to a classic dessert. Easy to make, rich in flavor, and perfectly smooth every time.

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Course: Dessert

Cuisine: Mediterranean, Spanish

Prep Time: 15

Cook Time: 1

Chilling Time: 4

Total Time: 5 15

Servings: servings

Calories: 320kcal

Cost: $8

Equipment

1 Round flan mold (8–9 inch) Ensures even caramel distribution
1 Heavy-bottomed saucepan Prevents sugar from burning unevenly
1 Fine-mesh sieve For ultra-smooth custard texture
1 Large roasting pan Used for the water bath
1 Instant-read thermometer Helps check oven accuracy
1 Microplane zester Creates fine orange zest
1 Offset spatula or thin knife To release flan from mold

Ingredients

Caramel

1 cup Granulated sugar For caramel layer
3 tablespoon Water Helps sugar dissolve evenly (use orange juice for extra flavor)

Custard

6 large Eggs Provides structure and silky texture
1 can (14 oz) Sweetened condensed milk Adds richness and sweetness
1 can (12 oz) Evaporated milk Adds creaminess without heaviness
1 cup Whole milk Balances texture (2% also works)
2 large Oranges Zest only, for bright citrus flavor
¼ cup Fresh orange juice Reinforces orange flavor
1 teaspoon Vanilla extract Adds depth
1 pinch Salt Enhances flavors

Instructions

Make Caramel: Combine sugar and water, heat until amber and pour into mold.
Whisk Custard: Mix eggs, condensed milk, evaporated milk, whole milk, zest, juice, vanilla, and salt. Strain.
Prepare Water Bath: Place mold in pan, fill halfway with hot water. Cover loosely with foil.
Bake: Bake at 350°F (175°C) for 50–60 min until center jiggles slightly.
Cool: Let flan rest 30 min in water bath, then chill 4 hours or overnight.
Unmold: Run knife around edges, flip onto plate, and serve with caramel sauce.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition