Orange Flan

Two servings of orange flan drizzled with a light orange sauce and each topped with a cherry and strip of orange peel.



Active Time:

20 minutes

Total Time:

5 hours


  • 1 cup sugar
  • 1/4 cup hot water
  • 2 oranges
  • 1 (14-oz) can sweetened condensed milk
  • 1 (12-oz) can evaporated milk
  • 1/2 cup whole milk
  • 6 large eggs
  • 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)


Preheat oven to 350°F. Combine sugar and water in small bowl; stir to blend until mixture resembles wet sand. Pour sugar mixture into small saucepan on medium; cook without stirring 4–5 minutes or until golden. Reduce heat to low; simmer 2–3 more minutes or until caramel colored.

Zest 1 orange (1 tablespoon). Peel skin from remaining orange using a vegetable peeler (about 6 pieces) and set aside to use as a garnish (optional).

Spoon caramel into 8 (6-oz) oven-safe ramekins and carefully swirl caramel to coat bottom of each (will be very hot). Arrange ramekins in large roasting pan.

Combine remaining ingredients; whisk until blended and smooth. Divide batter over caramel in ramekins. Place roasting pan on middle oven rack and fill pan with about 2 inches of warm water. Bake flan 50–60 minutes or until a knife inserted in the center comes out clean.

Transfer ramekins from water bath to wire rack and let stand 30 minutes to cool, then chill 3 hours.

Run a paring knife around edge of each ramekin, then invert each flan onto serving plate. Spoon any remaining caramel on top of flan. Serve with orange peels as garnish.

Nutritional Information

CALORIES (per 1/8 recipe) 340kcal; FAT 11g; SAT FAT 6g; TRANS FAT 0g; CHOL 170mg; SODIUM 160mg; CARB 51g; FIBER 0g; SUGARS 50g; PROTEIN 12g; VIT A 0%; VIT C 0%; CALC 20%; IRON 6%

Source: Publix Aprons® recipe