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Creamy Orange Flans

 Creamy Orange Flans
The smooth, velvety texture and vibrant orange flavor makes these individual flans a delightful way to end a spring meal. Every bite is sheer heaven.—Elke Rose, Waukesha, Wisconsin
6 ServingsPrep: 35 min. Bake: 30 min. + chilling


  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 3-1/2 cups milk
  • 6 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange peel
  • 1 teaspoon McCormick® Pure Orange Extract


  • In a small skillet, combine sugar and orange juice; cook over
  • medium-low heat for 10-15 minutes or until mixture is golden brown,
  • stirring occasionally. Quickly pour into six ungreased 6-ounce
  • ramekins or custard cups, tilting to coat bottom of dish. Let stand
  • for 10 minutes.
  • For custard, in a small saucepan, heat milk until bubbles form around
  • sides of saucepan. Remove from the heat. In a small bowl, whisk the
  • eggs, sugar and salt. Stir half of the warm milk into egg mixture;
  • return all to pan and mix well. Stir in orange peel and extract.
  • Slowly pour into prepared ramekins.
  • Place ramekins in a baking pan. Fill pan with boiling water to a
  • depth of 3/4 in. Bake, uncovered, at 325° for 30-35 minutes or
  • until centers are just set (mixture will jiggle). Remove ramekins

2 of 2

Creamy Orange Flans (continued)

Directions (continued)

  • from water bath; cool for 1 hour. Cover and refrigerate for at least
  • 3 hours.
  • Carefully, run a knife around edge of dishes to loosen; invert each
  • dish onto a rimmed serving dish. Serve immediately. Yield: 6
  • servings.
Nutritional Facts: 1 serving equals 391 calories, 10 g fat (4 g saturated fat), 226 mg cholesterol, 324 mg sodium, 66 g carbohydrate, trace fiber, 11 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.