Flan de Naranja: Orange Flan
An orange-infused custard dessert, a lighter take on classic flan, features a rich caramel topping.
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Instructions
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Preheat the oven to 325 F. Prepare a water bath by pouring approximately 1/2 inch of warm water into a 9x13 inch baking dish.
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In a heavy saucepan over medium heat, combine 1/2 cup sugar and 1/2 cup orange juice. Stir constantly for 3 to 5 minutes until the mixture reduces, thickens, and caramelizes to a medium brown.
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Promptly pour the caramelized sauce into 6 ramekins or a large baking dish and set aside.
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Grate the peel of half an orange and half a lemon into a mixing bowl.
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In a heavy-bottomed saucepan, scald 2 cups of half-and-half with 1/2 cup orange juice and the citrus zest, ensuring it does not boil. Remove from heat.
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In a separate bowl, lightly beat 3 eggs and mix in 1/4 cup sugar.
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Gradually add the hot cream mixture to the egg mixture while stirring continuously until the sugar dissolves.
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Strain the custard mixture through cheesecloth to remove zest, then discard the cheesecloth.
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Ladle the strained mixture into the prepared ramekins.
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Place the filled ramekins into the water bath, adding more water if needed until it reaches 3/4 up their sides.
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Bake for 50 to 60 minutes, or until a knife inserted halfway between the center and edge comes out clean.
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Carefully remove ramekins from the water bath, cool on a rack until lukewarm, then refrigerate for at least 1 hour.
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To serve, run a knife around the edge of each flan, invert onto a dessert plate, and tap to release. Garnish if desired.