Creamy Orange Flans Recipe

5 1
Creamy Orange Flans Recipe
Creamy Orange Flans Recipe photo by Taste of Home
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Creamy Orange Flans Recipe

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5 1
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + chilling

Ingredients

  • 3/4 cup sugar
  • 1/4 cup orange juice
  • CUSTARD:
  • 3-1/2 cups milk
  • 6 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange peel
  • 1 teaspoon orange extract

Directions

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 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.
Originally published as Creamy Orange Flans in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p164

Nutritional Facts

1 each: 391 calories, 10g fat (4g saturated fat), 226mg cholesterol, 324mg sodium, 66g carbohydrate (66g sugars, 0 fiber), 11g protein.

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  • 3/4 cup sugar
  • 1/4 cup orange juice
  • CUSTARD:
  • 3-1/2 cups milk
  • 6 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange peel
  • 1 teaspoon orange extract
  1. 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.
  2. 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.
  3. 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 from water bath; cool for 1 hour. Cover and refrigerate for at least 3 hours.
  4. Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish. Serve immediately. Yield: 6 servings.
Originally published as Creamy Orange Flans in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p164

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