Mexican orange creme caramel

    1 hour

    This orange flavoured creme caramel, known in Mexico as 'Flan de naranja' is easy to make and always enjoyed by my friends and family!

    1 person made this

    Serves: 8 

    • 4 tablespoons caster sugar
    • 1/2 teaspoon water
    • 5 egg yolks, lightly beaten
    • 1 (397g) tin sweetened condensed milk
    • 1 (410g) tin evaporated milk (or whole milk)
    • 1 teaspoon orange zest
    • 4 tablespoons fresh orange juice

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Prepare a bain-marie, or water bath, by half filling a roasting tin with hot water.
    2. Heat sugar and 1/2 teaspoon 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.
    3. Mix egg yolks, condensed milk, evaporated milk, orange juice and orange zest in a large bowl; gently pour custard over caramel in baking dish. You can cover the flan with foil to prevent a skin forming on top, if you like.
    4. Place the dish in water bath and bake in preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place flan in the fridge to chill, about 2 hours.
    5. 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.

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