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Flan with a Twist of Orange

One 9" flan


1 cup white sugar

2 cups half & half

6 eggs

14 oz. can sweetened condensed milk

1 Tbsp. vanilla

1/4 cup fresh orange juice

1 Tbsp. orange zest

1 Tbsp. cornstarch or arrowroot powder


Preheat oven to 350 degrees. In a large saucepan: melt the sugar on medium heat until just melted. Pour into the bottom of your flan pan*.


Blend the remaining ingredients in your blender until combined and carefully pour over the caramel layer. Place in a larger pan and fill with hot water to halfway up the sides of your flan pan. 


Bake for 45-60 minutes or until set. It will jiggle a little, but should test done with a toothpick when it’s baked. Cool on a rack and then refrigerate for 4 hours before serving. When ready to serve, run a knife around the edges then invert on a large plate. 



*I used a springform pan with the bottom lined with parchment paper. Then I wrapped foil around it to stop any leakage and/or the steaming water getting in.







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