Best 11 Creamy Orange Flans Recipes

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Indulge in the delightful harmony of creamy orange flans, a captivating dessert that tantalizes the taste buds with its velvety texture and vibrant citrus flavors. Hailing from the culinary traditions of Spain and Latin America, these custardy treats are a symphony of rich cream, eggs, and the zesty essence of oranges, resulting in a dessert that is both elegant and comforting. Served chilled, the creamy orange flans offer a refreshing contrast to their caramelized sugar topping, creating a delightful interplay of flavors and textures. This article presents a collection of carefully curated recipes that guide you through the art of crafting these delectable treats, ensuring a perfect balance of creaminess, sweetness, and citrusy delight.

Let's cook with our recipes!

ORANGE-ALMOND FLAN



Orange-Almond Flan image

No dish is as Spanish as a creamy flan. But the version from the cookbook Ana Benarroch de Bensadón is made with oranges, almonds and sugar, with no cream or condensed milk that would keep it from sharing a kosher table with meat dishes.

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 6

3 cups granulated sugar
8 large egg yolks
4 large eggs
1 tablespoon grated orange zest
3/4 cup freshly squeezed orange juice
3/4 cup whole blanched almonds, finely ground, or 1 cup finely ground almonds

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, combine 1 cup sugar with 1/4 cup water. Stir until completely dissolved. Place pan over medium heat, stirring constantly, until syrup begins to bubble. Stop stirring and allow pan to sit until syrup begins to turn golden at edges, brushing down any sugar crystals with a brush dipped in cold water. Occasionally rotate pan to mix syrup without stirring it, then replace over heat. Continue doing this until syrup is evenly golden brown. Pour caramel into an 8-inch round flan mold or cake pan, or 10 to 12 3-inch fluted molds, tilting to spread caramel evenly along bottom. Set aside.
  • In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water. Bring to a boil over medium heat, and boil for 4 minutes. Remove from heat and set aside to cool until lukewarm.
  • Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl. Add orange zest, orange juice and ground almonds. Whisk in sugar syrup. Pour into caramel-lined mold or molds, filling to just below rim. Cover mold or molds tightly with foil.
  • Place mold or molds into a larger pan. Pour enough hot water into large pan to reach halfway up side of flan mold. Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used.
  • Allow flan to cool, then refrigerate until thoroughly chilled, at least 2 hours. Just before serving, warm base of pan by dipping it briefly in a pan of hot water. Invert onto a plate, and serve immediately.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 62 grams, TransFat 0 grams

FLAN MEXICANO (MEXICAN FLAN)



Flan Mexicano (Mexican Flan) image

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

Provided by Amy Shurts

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h5m

Yield 8

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g

FLAN DE QUESO (CREAM CHEESE FLAN)



Flan de Queso (Cream Cheese Flan) image

This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.

Provided by damaris

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
6 eggs
1 (8 ounce) package cream cheese, softened
⅓ cup 2% milk
1 teaspoon vanilla extract
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a large oven-safe pot with water to 1 inch; bring to a boil.
  • Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
  • Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
  • Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
  • Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
  • Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g

RICH ORANGE FLAN



Rich Orange Flan image

A classic Mexican dessert takes on a citrus edge in this simple yet elegant version.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 9

3/4 cup sugar
3 tablespoons boiling water
6 eggs
1/4 cup orange juice
2 tablespoons finely grated orange peel
1 teaspoon vanilla
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
Spun sugar, if desired

Steps:

  • Heat oven to 325°F. Spread sugar evenly over bottom of heavy skillet. Cook over medium heat, stirring constantly, until sugar melts and turns light caramel color. Add 3 tablespoons boiling water, stirring until sugar is dissolved. Pour into ungreased quiche dish or 10-inch glass deep-dish pie pan or 8-inch (2-quart) square baking dish . Tilt to evenly cover bottom; set aside.
  • In medium bowl, beat remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until thoroughly blended. Pour over caramelized sugar. Place baking dish in large pan (broiler pan). Pour 1 inch hot water into broiler pan.
  • Bake 40 to 45 minutes or until mixture is almost set and knife inserted in center comes out clean. Cool 1 hour; refrigerate 1 hour. Run knife around outside edge to loosen; turn upside down onto 12-inch round serving plate with raised sides to hold liquid. Garnish with spun sugar.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 125 mg, Fat 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 34 g, TransFat 0 g

ORANGE FLAN



Orange Flan image

Provided by Food Network

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 8

2 eggs
2 egg yolks
1/2 cup sugar
1 lemon, zested
1 cup orange juice
1/2 cup heavy cream
Pinch salt
1 cup caramel, recipe follows

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
  • Allow to cool to room temperature then refrigerate until cold, about 2 hours.
  • Caramel:
  • 3/4 cup sugar
  • 1/4 cup water
  • Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins.
  • Yield: enough to coat 4 to 6 ramekins

FLAN DE NARANJA: ORANGE FLAN



Flan de Naranja: Orange Flan image

Get a recipe for orange flan, a lighter variation of the traditional flan, a vanilla custard topped with caramel sauce.

Provided by Lisa & Tony Sierra

Categories     Dessert     Brunch

Time 1h30m

Yield 6

Number Of Ingredients 10

For the Sauce
1/2 cup sugar
1/2 cup orange juice
For the Custard
1/2 large ​ orange (zested)
1/2 ​l emon (zested)
1/2 cup orange juice
2 cups half-and-half (or heavy cream for a richer, denser custard)
3 eggs
1/4 cup sugar

Steps:

  • Gather the ingredients.
  • 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.
  • Gather the ingredients.
  • Grate peel of half of a large orange and half of a lemon into a mixing bowl.
  • Pour about 1/2 inch of warm water into a 9 x 13-inch baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary to cover 3/4 or the height of the dish.
  • Add 1/2 cup orange juice, the half-and-half, and citrus zest to a heavy-bottomed saucepan and stir. Scald 2 cups of half-and-half in the saucepan and remove from heat. Keep a close eye on the pan, so the cream does not boil over.
  • Meanwhile in a medium mixing bowl , beat slightly 3 eggs.
  • Mix in 1/4 cup sugar.
  • Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved.
  • Pour the mixture slowly into another mixing bowl, straining it using cheesecloth to line the strainer. This should catch all the citrus zest. Discard cheesecloth.
  • Ladle mixture into ramekins.
  • Place each of the ramekins in the baking dish with water. If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in.
  • Bake uncovered in a water bath at 325 F for 50 to 60 minutes, or until a knife comes out clean when inserted halfway between center and the edge of dish.
  • Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in the refrigerator-at least 1 hour.
  • When ready to serve, unmold the flan by running a knife around the inside edge of the dish.
  • Place a small dessert plate on the top of the ramekin.
  • With one hand under the ramekin and the other on top of the place, turn over.
  • Tap the ramekin and the flan should drop onto the plate. If it does not, carefully "prod" the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate and the sauce will surround it.
  • Garnish with orange peel or a slice of orange, if desired.
  • Serve and enjoy!

Nutrition Facts : Calories 298 kcal, Carbohydrate 48 g, Cholesterol 121 mg, Fiber 4 g, Protein 7 g, SaturatedFat 7 g, Sodium 88 mg, Sugar 37 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g

SIMPLE AND CREAMY SPANISH FLAN



Simple and Creamy Spanish Flan image

Flan is a traditional Spanish/Hispanic dessert that can be dressed up any way from chocolate to traditional. This flan is simple, yet creamy and smooth. If you have never had flan or just couldn't seem to get it right, I can assure you that your family and friends will want the recipe. Be daring and try other extracts like almond or orange.

Provided by FleurSweetLoves

Categories     World Cuisine Recipes     European     Spanish

Time 3h15m

Yield 8

Number Of Ingredients 8

1 cup boiling water, or as needed
1 teaspoon water
½ cup white sugar
6 large egg yolks
1 (14 ounce) can sweetened condensed milk
1 (13 ounce) can evaporated milk
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
  • Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
  • Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
  • Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
  • Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

Nutrition Facts : Calories 331.8 calories, Carbohydrate 50.5 g, Cholesterol 183.5 mg, Fat 11 g, Protein 8.9 g, SaturatedFat 6 g, Sodium 117.4 mg, Sugar 50.1 g

FLAN DE NARANJA (ORANGE FLAN)



Flan de Naranja (Orange Flan) image

This Mexican flan had a lovely orange flavor. It is easy to make and always enjoyed by my friends and family!

Provided by AnaMaría

Yield 8

Number Of Ingredients 7

4 tablespoons white sugar
½ teaspoon water
5 large egg yolks, lightly beaten
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can evaporated milk
4 tablespoons fresh orange juice
1 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
  • Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
  • Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
  • Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
  • Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 39.1 g, Cholesterol 159 mg, Fat 10.8 g, Protein 9 g, SaturatedFat 6 g, Sodium 119.8 mg, Sugar 38.6 g

FLAN



Flan image

There are many variations of flan, but you really only need this simple recipe calling for 15 minutes of prep and 6 ingredients to turn out a melt-in-your-mouth version of creamy dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 4

Number Of Ingredients 6

1/2 cup sugar
3 eggs, slightly beaten
1/3 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 (12 ounces) evaporated milk

Steps:

  • Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
  • Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
  • Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 225 mg

CHOCOLATE-ORANGE CREAM CHEESE FLAN



Chocolate-Orange Cream Cheese Flan image

Smooth, creamy, fragrant with orange-liqueur and topped with melted chocolate, this cream cheese flan is as easy as a cheesecake and just as impressive.

Provided by My Food and Family

Categories     Dairy

Time 5h10m

Yield Makes 12 servings.

Number Of Ingredients 8

2 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
5 eggs
2 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
1 Tbsp. orange-flavored liqueur
zest of 1 small orange
1/8 tsp. salt

Steps:

  • Heat oven to 350°F.
  • Cook 1 cup sugar in small heavy saucepan on medium heat until sugar is deep golden brown, stirring constantly. Pour into 8-inch round pan.
  • Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, chocolate, liqueur, zest and salt; blend well. Pour over syrup in pan; cover. Place in larger pan. Add enough water to larger pan to come halfway up side of small pan.
  • Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Cool flan completely on wire rack. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

ORANGE FLAN



Orange Flan image

Provided by Melissa Roberts

Categories     Egg     Dessert     Passover     Orange     Kosher     Kosher for Passover     Engagement Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

2 tablespoons water
1 1/4 cups sugar, divided
8 large egg yolks
4 whole large eggs
2 teaspoons grated orange zest
1 cup fresh orange juice
1 cup unsweetened plain almond milk
1 1/2 teaspoons orange-flower water
1/4 teaspoon salt
Equipment: an 8-to 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep)

Steps:

  • Preheat oven to 325°F with rack in middle.
  • Bring water and 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Immediately pour caramel into baking dish and tilt to coat bottom (dish will be hot). Cool until hardened, 10 to 15 minutes.
  • Whisk together remaining ingredients, including remaining 3/4 cup sugar (or blend in a blender). Pour custard over caramel.
  • Bake in a water bath until custard is set 3 inches from edge but still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
  • To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 30 minutes before serving.

Tips:

  • Use high-quality ingredients: Fresh oranges, eggs, and cream will give your flans the best flavor and texture.
  • Make sure the orange zest is finely grated: This will help it evenly distribute its flavor throughout the custard.
  • Be careful not to overcook the custard: It should be set but still slightly wobbly in the center.
  • Let the flans cool completely before serving: This will help them set properly and develop their full flavor.
  • Serve the flans with your favorite toppings: Fresh fruit, whipped cream, or caramel sauce are all great options.

Conclusion:

Creamy orange flans are a delicious and elegant dessert that are perfect for any occasion. They are relatively easy to make, but they look and taste like they came from a fancy restaurant. If you are looking for a special dessert to impress your guests, these flans are sure to do the trick.

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