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Orange Flan Recipe, Flan Flavored with orange zest

February 13, 2015 by Suguna Vinodh 14 Comments

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Orange-Flan-Creme-Caramel-Custard-pic

Orange Flan Recipe, Flan Flavored with orange zest.

Orange Flan / creme caramel – Fool proof easy recipe for orange caramel custard. Includes step by step pictures.

Orange Flan – If you are french, you would call it Crème caramel. If your mother-in-law is Spanish, she would call it a flan. The rest of the world simply calls it a caramel custard. We are great fans of Rafael Nadal in the house. So I am going to call it a flan too. That great Spaniard I say. This is an easy Orange Flan dessert you can put together in no time and everyone will be happy. This would easily be my favorite dessert – Orange Flan.

There are a few points that make a good Orange Flan. The dish is very delicate to handle. The Orange Flan is cooked in a water bath. The key to a good Orange Flan is that it should be cooked in a water bath that should not boil at any time. If it boils, then the Orange Flan will cook very quickly, and when it is unmolded, the exterior or the outside of the custard will look like a cake sponge, with tiny holes all over it. The key to a smooth custard without any holes on the outside is to make sure that the water in the water bath does not boil and the flan cooks in moderate heat. Another important thing to note is that, not to mix the eggs too much while mixing. Too much mixing will incorporate air and air is good for cakes. Not for custards. The custard should be smooth. Not rubbery. Here is how I do Orange Flan.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-pic

For the Caramel for Orange Flan
Add sugar to a small sauce pan. Add water from the sides. Combine the water and sugar. Gently stir to moisten the sugar thoroughly.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-sugar

Bring the mixture to a boil until the sugar is completely dissolved and the liquid is clear. ( Do not stir at this stage. Stirring will cause the sugar to crystallize)Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-caramel-do-not-stir

Continue to cook stirring occasionally until the caramel darkens into a light brown color.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-caramel

Cook until the color of the caramel becomes amber. Do not leave it for too long as the caramel might burn and turn bitter.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-

Remove the pan immediately from the heat and pour a portion of the caramel into each of the four 6-ounce ramekins. Do not touch the caramel as it will be super hot and can even burn your hands. Allow the caramel to harden. It will take about 3-4 minutes.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-set

For the Orange Flan Custard
Adjust an oven rack to the middle. Preheat the oven to 350 degrees F / 180 degrees C.

Zest an orange and add it to the milk. Zest only the skin. The skin has all the essential oils and aroma. Not the pith. Pith is very bitter. Make sure you do not zest the pith. Heat the milk and orange zest in a saucepan over medium heat until it boils. Remove from the heat. Set aside.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-zest

In the mean time whisk the whole eggs, egg yolks, and sugar slowly in a large bowl until just combined.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-eggs

Add in the milk mixture into the eggs until just combined. Do not keep whisking. You do not want to incorporate air. The mixture should not be extremely foamy. Little foam is OK. Strain the Orange Flan mixture into a large bowl.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-strain

Divide and pour the Orange Flan mixture in the ramekins. Arrange the Orange Flan ramekins on a large baking dish. Place the Orange Flan baking dish on the rack of the oven.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-oven

Orange Flan Water Bath
Bring a kettle of water to a boil. Pour the boiling water into the baking dish. The water should be half way up the sides of the ramekins.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe--water-bath

Bake Orange Flan until a paring knife inserted halfway between the center comes out clean, it can take between 40 – 50 minutes. Transfer the Orange Flan custards to a wire rack and cool to room temperature. Refrigerate Orange Flan for 6 hours or overnight.

To unmold Orange Flan, slide a paring knife around the sides of the ramekin. Hold a serving plate over the top of the ramekin and invert. Shake the ramekin gently to release the custard. Repeat with the remaining ramekins and serve Orange Flan.

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-full

A good Orange Flan should be delicate, smooth and melt in your mouth.!

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-spoon

Orange-Flan-Creme-Caramel-Custard-fool-proof-Recipe-bite

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Orange Flan Recipe


★★★★★

5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 30 mins
  • Yield: 4
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Description

Orange Flan / creme caramel – Fool proof easy recipe for orange caramel custard. Includes step by step pictures.


Ingredients

Scale

For the Caramel

  • 3 tablespoon  water
  • 1/4 cup sugar

For the Custard

  • 1 1/2 cups whole milk
  • 2 Eggs
  • 1 Egg yolk
  • 6 tablespoons Sugar
  • Zest from an Orange

Instructions

For the Caramel

  1. Add sugar to a small sauce pan. Add water from the sides. Combine the water and sugar. Gently stir to moisten the sugar thoroughly.
  2. Bring the mixture to a boil until the sugar is completely dissolved and the liquid is clear. ( Do not stir at this stage. Stirring will cause the sugar to crystallize)
  3. Continue to cook stirring occasionally until the caramel darkens into a light brown color.
  4. Cook until the color of the caramel becomes amber. Do not leave it for too long as the caramel might burn and turn bitter.
  5. Remove the pan immediately from the heat and pour a portion of the caramel into each of the four 6-ounce ramekins. Do not touch the caramel as it will be super hot and can even burn your hands. Allow the caramel to harden. It will take about 3-4 minutes.

For the Custard

  1. Adjust an oven rack to the middle. Preheat the oven to 350 degrees F / 180 degrees C.
  2. Zest an orange and add it to the milk. Zest only the skin. The skin has all the essential oils and aroma. Not the pith. Pith is very bitter. Make sure you do not zest the pith. Heat the milk and orange zest in a saucepan over medium heat until it boils. Remove from the heat. Set aside.
  3. In the mean time whisk the whole eggs, egg yolks, and sugar slowly in a large bowl until just combined.
  4. Add in the milk mixture into the eggs until just combined. Do not keep whisking. You do not want to incorporate air. The mixture should not be extremely foamy. Little foam is OK. Strain the mixture into a large bowl.
  5. Divide and pour the mixture in the ramekins. Arrange the ramekins on a large baking dish. Place the baking dish on the rack of the oven.

Water Bath

  1. Bring a kettle of water to a boil. Pour the boiling water into the baking dish. The water should be half way up the sides of the ramekins.

Bake and Serve

  1. Bake until a paring knife inserted halfway between the center comes out clean, it can take between 40 – 50 minutes. Transfer the custards to a wire rack and cool to room temperature. Refrigerate for 6 hours or overnight.
  2. To unmold, slide a paring knife around the sides of the ramekin. Hold a serving plate over the top of the ramekin and invert. Shake the ramekin gently to release the custard. Repeat with the remaining ramekins and serve.
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Category: Dessert
  • Cuisine: French

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Priya says

    June 11, 2018 at 10:02 am

    hello,

    Does the milk has to b hot or warm whn adding to eggs,coz if v pour it hot wont d eggs b cooked?

    Thank you

    Reply
  2. Anju Ravindra says

    January 5, 2018 at 4:22 pm

    Dear kannama. Thank you for sharing this beautufull recipe.what I liked best is that the method is very clear and easy to understand..I have been searching for such a recipe for a while.i am looking forward to my orange flan. Regards Anju Ravindra.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 5, 2018 at 4:25 pm

      Thanks and hope you like it!

      Reply
  3. Jen says

    October 23, 2017 at 4:10 pm

    Hi Kannamma,

    Can we do this without oven? If yes, how? Steps please.

    Reply
  4. Weena Tp says

    June 22, 2016 at 7:14 pm

    Thanks for the super share.I do make caramel custard…but adding orange jest is new.I will try this and post it on UBF.:)

    Reply
    • Suguna Vinodh says

      June 22, 2016 at 7:26 pm

      Thanks Weena.

      Reply
  5. uma says

    February 15, 2016 at 9:13 am

    Hi..i tried this recipe. it came out well but when i turned the flan upside down the caramel was solid and didn’t come out as yours. where did i go wrong?

    Reply
    • Suguna Vinodh says

      February 15, 2016 at 11:43 am

      Did you refrigerate before turning upside down? And was the caramel golden when you poured into cups?

      Reply
    • uma says

      February 16, 2016 at 5:18 am

      yes. i refrigerated overnight. do i need to refrigerate along with the water in the baking pan?

      Reply
      • Suguna Vinodh says

        February 16, 2016 at 8:11 pm

        no. just refrigerate the ramekins alone. A little bit of caramel will stick and thats perfectly normal.

        Reply
  6. Sangya says

    August 5, 2015 at 6:09 pm

    My dosas come out sticky on a cast iron griddle. I don’t like to use non stick.
    Please advise how to make crispy dosas without a non stick pan
    Also my idlys are hard. I want to make vert soft idlys.
    Please advise

    Reply
    • Suguna Vinodh says

      August 5, 2015 at 6:20 pm

      Please checkout
      for seasoning dosa pan, check out
      http://kannammacooks.com/how-to-season-your-iron-dosa-pan/
      For soft idlies check out
      http://kannammacooks.com/category/recipes/south-indian/dosa-varieties/

      Reply
  7. suzie_q says

    August 1, 2015 at 12:54 am

    Turned out just perfect!!! Some culinary expertise, I must say! In love with your blog n your style of writing! Great going!

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 1, 2015 at 1:16 am

      Thank you so much Suzie!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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