Flan with a Twist of Orange
One 9" flan
1 cup white sugar
2 cups half & half
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.