Orange Flan
Sweet, creamy, and with a delightful citrus twist, orange flan is a dessert that brings a smile to anyone’s face. This dessert features a smooth, velvety texture that melts in your mouth, combined with a burst of tangy orange flavor that brightens the palate. Whether served at a family gathering or during a cozy evening at home, this orange flan is sure to please.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45-70 minutes (including cooling)
- Servings: 8
- Estimated Calories: 200 per serving
Ingredients
- 2 egg yolks
- 80 g sugar (⅓ cup / 2.8 oz)
- 40 g cornstarch (⅓ cup / 1.4 oz)
- Juice of 1 organic orange (approximately 120 ml / ½ cup)
- 500 ml milk (2 cups)
- 1 whole egg
- ½ teaspoon vanilla extract
Instructions
- In a bowl, beat the egg yolks with the sugar until the mixture is pale.
- Add the cornstarch and mix until it’s smooth.
- Incorporate the orange juice and milk until fully combined.
- Strain the mixture into a saucepan to remove any lumps.
- Cook over low heat, stirring constantly, until the mixture thickens and becomes creamy.
- Pour the mixture into a parchment-lined mold (15 x 20 cm), spreading it evenly.
- Allow it to cool for 30 to 60 minutes until firm.
- Beat the whole egg with the vanilla extract and lightly brush it on the surface of the flan.
- Bake at 180°C (350°F) for 20 to 25 minutes, until the top is slightly golden.
- Let it cool slightly, cut into small portions, and serve.
Why This Recipe Works
This orange flan recipe brings together simple, quality ingredients to create a rich dessert that seems fancy but is surprisingly easy to make. The combination of egg yolks and whole eggs provides a perfect creamy consistency, while the fresh orange juice adds a delightful, zesty kick that brightens the dish.
Serving Ideas
Orange flan is a wonderful end to any meal. Serve it chilled, perhaps with a dollop of whipped cream or fresh fruit on the side. Pair it with a cup of coffee or tea, making it a delightful treat for any gathering.
Helpful Tips
- Make sure to use fresh orange juice for the best flavor.
- If your flan hasn’t set after cooling, it may need a little longer in the oven.
- You can refrigerate leftovers in an airtight container for up to three days.
- For a little extra flair, serve it with a sprinkle of orange zest on top.
- Consider using a silicone mold for easy removal after baking.
FAQ
Q: Can I use bottled orange juice instead of fresh?
A: While fresh juice gives the best flavor, you can use bottled orange juice if necessary.
Q: What if I want to make this dessert ahead of time?
A: You can prepare the flan a day in advance and keep it refrigerated until you’re ready to serve.
Q: Can I substitute the milk for a non-dairy option?
A: Yes, you can use almond or coconut milk, keeping in mind it may alter the flavor slightly.
Q: Do I need to cover the flan while baking?
A: No, you don’t need to cover the flan while it’s in the oven, but ensure it’s in a stable mold to prevent spills.
Give this orange flan recipe a try, and you’ll find it a delightful treat that’s perfect for any occasion. Enjoy the deliciousness and share it with friends and family—they’re going to love it!
Orange Flan
Sweet, creamy, and with a delightful citrus twist, this orange flan is a rich dessert that is easy to make and sure to please any crowd.
Creamy Flan Mixture
- 2 egg yolks 2 egg yolks
- 80 g 80 g sugar (⅓ cup / 2.8 oz)
- 40 g 40 g cornstarch (⅓ cup / 1.4 oz)
- 1 whole 1 whole egg
- ½ teaspoon ½ teaspoon vanilla extract
- 120 ml Juice of 1 organic orange (approximately 120 ml / ½ cup) (Use fresh juice for the best flavor.)
- 500 ml 500 ml milk (2 cups) (Can substitute with non-dairy milk.)
Preparation
- In a bowl, beat the egg yolks with the sugar until the mixture is pale.
- Add the cornstarch and mix until it’s smooth.
- Incorporate the orange juice and milk until fully combined.
- Strain the mixture into a saucepan to remove any lumps.
- Cook over low heat, stirring constantly, until the mixture thickens and becomes creamy.
- Pour the mixture into a parchment-lined mold (15 x 20 cm), spreading it evenly.
- Allow it to cool for 30 to 60 minutes until firm.
Baking
- Beat the whole egg with the vanilla extract and lightly brush it on the surface of the flan.
- Bake at 180°C (350°F) for 20 to 25 minutes, until the top is slightly golden.
- Let it cool slightly, cut into small portions, and serve.
Serve chilled with a dollop of whipped cream or fresh fruit. Refrigerate leftovers in an airtight container for up to three days.
