Best Creamy Orange Flans Recipes

ORANGE FLAN

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

ORANGE FLAN

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.

FLAN DE NARANJA (ORANGE FLAN)

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.

FLAN MEXICANO (MEXICAN FLAN)

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.

RICH ORANGE FLAN

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.

CREAMY CARAMEL FLAN

Steps:

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.