Creamy Caramel Flan with Orange Zest
Indulge in a luxurious dessert that marries the rich and creamy texture of a traditional flan with a citrusy twist. This Creamy Caramel Flan with Orange Zest is a delightful variation of the beloved Mexican classic. Featuring a luscious caramel topping and a hint of fresh orange, this dessert is perfect for any special occasion or as a treat to end a delicious meal. Impress your family and friends with its vibrant flavors and exquisite presentation.
10
Servings
N/A
Calories
10
Ingredients
Ingredients
white sugar
1 cup (for caramel)
whole milk
1 cup (room temperature)
sweetened condensed milk
14 ounces (canned)
eggs
3 (large)
egg yolks
3 (from large eggs)
freshly squeezed orange juice
1/4 cup (strained)
grated orange peel
1 tablespoon (fine)
vanilla extract
1 tablespoon (pure)
cornstarch
1 tablespoon (sifted)
heavy cream
1 cup (cold)
Instructions
1
1. Begin by preparing the caramel: Place the white sugar in a heavy-bottomed saucepan over medium-high heat. Stir continuously until the sugar melts and turns into a golden amber syrup, which should take about 10 minutes. Be vigilant, as it can burn easily. Carefully pour this syrup into a flan mold, and set it aside to cool.
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2. Preheat your oven to 350°F (175°C).
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3. In a blender, combine the whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch. Blend on high speed until you achieve a smooth mixture. While the blender is running, gradually add the cold heavy cream and blend until well combined.
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4. Pour this creamy mixture evenly over the cooled caramel in the flan mold.
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5. Prepare a water bath: Place a damp kitchen towel inside a roasting pan, then set the flan mold on top of the towel inside the pan. Carefully fill the roasting pan with boiling water, so it reaches halfway up the sides of the flan mold.
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6. Transfer the roasting pan to the preheated oven. Bake the flan for 45 minutes to 1 hour, or until the center is set but still a bit jiggly.
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7. Once baked, allow the flan to cool to room temperature, then refrigerate it for a minimum of 4 hours, or overnight, for the best results.
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8. To serve, run a sharp knife around the inside edge of the mold to help release the flan. Invert a serving plate over the mold, flip them together, and gently remove the mold to unveil the flan topped with its sumptuous caramel sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Caramel Flan with Orange Zest?
It is a luxurious variation of the traditional Mexican flan that features a rich, creamy texture and a citrusy twist from fresh orange juice and zest.
How many servings does this recipe make?
This recipe is designed to yield 10 servings.
What is the main flavor profile of this flan?
The flan offers a rich and creamy base with a sweet caramel topping and a vibrant hint of fresh orange.
How do I make the caramel for the flan?
Place white sugar in a heavy-bottomed saucepan over medium-high heat, stirring continuously until it melts into a golden amber syrup.
How long does it take for the sugar to turn into caramel?
It typically takes about 10 minutes for the sugar to melt and reach the desired amber color.
At what temperature should the oven be preheated?
The oven should be set to 350 degrees Fahrenheit or 175 degrees Celsius.
What ingredients are used for the custard base?
The custard consists of whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, cornstarch, and heavy cream.
Can I use bottled orange juice?
The recipe calls for freshly squeezed and strained orange juice for the best flavor and quality.
What is the purpose of cornstarch in this recipe?
Cornstarch is used as a stabilizer to help the flan achieve a smooth and firm set.
When should the heavy cream be added to the mixture?
The cold heavy cream should be added gradually while the blender is running on high speed after all other ingredients are combined.
How is the water bath prepared?
Place a damp kitchen towel in a roasting pan, set the flan mold on top, and fill the pan with boiling water until it reaches halfway up the sides of the mold.
Why is a damp kitchen towel placed in the roasting pan?
The towel helps stabilize the mold and ensures more even heat distribution during the baking process.
How high should the boiling water reach in the roasting pan?
The water should reach approximately halfway up the sides of the flan mold.
What is the total baking time for the flan?
The flan should bake for 45 minutes to 1 hour.
How can I tell when the flan is done baking?
The flan is ready when the center is set but still has a slight jiggle to it.
What is the first step after removing the flan from the oven?
Allow the flan to cool completely to room temperature before refrigerating.
How long must the flan be refrigerated?
It needs to be refrigerated for a minimum of 4 hours, though overnight results are best.
How do I serve the flan?
Run a sharp knife around the inside edge of the mold, invert a serving plate over it, flip them together, and remove the mold.
What type of saucepan should I use for the caramel?
A heavy-bottomed saucepan is recommended to prevent the sugar from burning unevenly.
Does this recipe use whole eggs or just yolks?
It uses a combination of 3 large whole eggs and 3 large egg yolks for extra richness.
What preparation is needed for the orange peel?
The orange peel should be finely grated to provide a consistent citrus flavor throughout the custard.
Can I make this dessert for special occasions?
Yes, its vibrant flavors and exquisite presentation make it an ideal dessert for hosting and celebrations.
Is the caramel syrup poured into the mold while hot?
Yes, the hot syrup is poured into the flan mold and set aside to cool before the custard is added.
What kind of vanilla extract is recommended?
The recipe specifies using pure vanilla extract for the best flavor profile.
What temperature should the whole milk be?
The whole milk should be at room temperature before blending.
Can I omit the orange zest?
While you can omit it, the orange zest is a key feature of this specific recipe's flavor profile.
What happens if I overcook the caramel?
If the sugar burns or becomes too dark, it will taste bitter and should be discarded to start over.
Is the heavy cream used cold?
Yes, the recipe specifically calls for cold heavy cream.
What is the texture of the finished flan?
The finished flan is luscious, smooth, and creamy with a liquid caramel topping.
Can the flan be prepared ahead of time?
Yes, because it requires several hours of chilling, it is an excellent make-ahead dessert.