Orange Flan Recipe • A Decadent Dessert! 🥰 - Episode 834

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and dairy-free.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

In a skillet over medium-high heat, add 1 cup sugar and ¼ cup water, stirring until the sugar is moistened.

Without stirring, bring the mixture to a boil.

After about 7 minutes of boiling, the mixture will start turning slightly golden; swirl the skillet often until the color looks like honey.

Continue cooking until the color reaches a nice dark amber, which should take about 10 to 12 minutes total.

Off the burner, swirl for another 30 seconds before rapidly pouring the caramel into the bottom of a 9-inch round cake pan, swirling to coat the bottom.

Place the cake pan in a large baking dish or roasting pan and set aside.

In a blender, combine 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup whole milk, 2 eggs, 5 egg yolks, vanilla extract, orange juice, and fleur de sel.

Blend for about 30 seconds until well combined.

Pour the mixture through a sieve into a large measuring cup or bowl to catch any small particles.

Optionally, add orange zest to the mixture and stir well.

Let the mixture sit until there are no bubbles on the surface, then pour it into the prepared cake pan over the caramel.

Cover the cake pan tightly with aluminum foil and transfer it to a preheated oven at 300ºF.

Fill the baking sheet or roasting pan with very hot water until it reaches about an inch high.

Bake for 75 to 90 minutes or until the edges are set but the center is still slightly jiggly.

Let the flan cool uncovered in the water bath for 1 hour.

After cooling, remove the cake pan from the water bath, wipe it dry, and cover tightly with plastic wrap.

Transfer the flan to the fridge for a few hours, preferably overnight.

To unmold, run a thin knife around the edges of the cake pan, rinsing it often for clean edges.

Place a serving plate with a rim on top of the cake pan and quickly invert it; if the flan doesn’t release, shake the pan gently.

Pour any leftover caramel on top of the custard or serve it on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens