The first time I made this orange flan was on a Sunday when I had some leftover eggs and a few oranges that I didn't want to let go soft. It was the kind of dessert you make out of curiosity, but then you realize it's worth trying again. I used small molds, but it also works in a heat-resistant dish, even if it takes a bit longer in the oven. I like that it's not complicated, and the ingredients are very simple.
Quick Info
Total time: approx. 2 hours (including cooling)
Preparation time: 30 minutes
Baking time: 40-60 minutes (depending on the dish)
Servings: 8 (or more if you use small molds)
Difficulty: easy
Recipe type: egg dessert, suitable for any day
Ingredients
2 oranges
1 liter of milk
300 g sugar
1 packet of vanilla sugar
6 eggs
Preparation method
1. Wash the oranges well with a brush and warm water. Peel one of them (you will use the colored part, not the white part, which is bitter), and from the other, just grate the peel.
2. Put the milk in a small saucepan. Add the vanilla sugar and grated orange peel. Heat over medium heat until it boils. Remove the pot from the heat. If you want a smoother flan, you can strain the milk, but it's not mandatory.
3. In a large bowl, crack the eggs. Add 150 g of sugar. Whisk well with a whisk or mixer until the sugar is no longer felt.
4. Gradually pour the warm milk over the eggs, stirring constantly to prevent coagulation.
5. Grease the non-stick molds or heat-resistant dish with butter.
6. Pour the mixture into the molds. Place them in a baking tray. Add a cup of cold water to the tray to bake the flan in a water bath.
7. Put everything in the oven at 180°C until the flan is set. The time varies; it takes less time in small molds (about 40 minutes), and in a larger dish, it can take up to 60 minutes. The flan is done when it no longer jiggles in the middle.
8. While the flan is in the oven, blanch the peeled skin of the first orange for two minutes in a small saucepan with 100 ml of boiling water. Remove the peel and set it aside.
9. In the same water, squeeze the juice from both oranges. Add the remaining sugar (150 g). Put on the heat and boil everything for 5 minutes to obtain a syrup. Let it cool.
10. Remove the flan from the oven and let it cool completely, first at room temperature, then in the refrigerator if you have time. To serve, run a knife along the edge of the mold to release it and invert it onto a plate. Pour the orange syrup on top.
Why I make this recipe often
It's a quick dessert, the ingredients are at hand, and the orange flavor changes the face of the classic flan. It can be kept in the fridge, and the next day it's even better, firmer, and more aromatic.
Tips and variations
Tips
If you don't have small molds, use any heat-resistant dish. Adjust the baking time and check the flan from time to time.
When mixing the eggs with sugar, take your time to dissolve the crystals well.
The syrup must be completely cooled before putting it over the flan.
Substitutions
Vanilla sugar can be omitted or replaced with a little natural vanilla essence.
If you don't have oranges, you can try lemons, although the final taste will be different.
Variations
You can add a little candied orange peel to the syrup if you like a more intense flavor.
If you want a less sweet flan, reduce the sugar amount by 30-50 g.
Serving ideas
Serve cold, straight from the fridge. It goes well with the orange syrup poured on top, but you can also leave it plain for a milder taste.
A slice of flan and a few thin strips of candied orange peel make the presentation more interesting.
Frequently asked questions
1. Does the flan need to be completely cold before I take it out of the molds?
Yes, it comes out much easier when it's cold. If you invert it while it's warm, it risks breaking.
2. What do I do if I don't have individual molds?
You can use one large heat-resistant dish, just increase the baking time and check that it's firm in the middle.
3. Can I make the syrup in advance?
Yes, it keeps well in the fridge for 2-3 days, but it should be well covered.
4. Is it necessary to strain the milk?
It's not mandatory, but if you want a very smooth flan, it's worth it.
5. How do I check if the flan is done?
Gently touch it in the middle; it should be firm, not liquid. A knife inserted in the center should come out clean.
Nutritional values
Approximately, for one serving (1/8 of the recipe): about 250-300 kcal, 7 g protein, 40 g carbohydrates, 8 g fat. Values vary depending on the type of milk and how much syrup you use.
Storage and reheating
The flan keeps well in the fridge, covered, for up to 3 days. I do not recommend reheating; it is consumed cold. The syrup can be added at serving or in advance, as preferred. If left longer in the fridge, the orange flavor becomes more intense.
Quick Info
Total time: approx. 2 hours (including cooling)
Preparation time: 30 minutes
Baking time: 40-60 minutes (depending on the dish)
Servings: 8 (or more if you use small molds)
Difficulty: easy
Recipe type: egg dessert, suitable for any day
Ingredients
2 oranges
1 liter of milk
300 g sugar
1 packet of vanilla sugar
6 eggs
Preparation method
1. Wash the oranges well with a brush and warm water. Peel one of them (you will use the colored part, not the white part, which is bitter), and from the other, just grate the peel.
2. Put the milk in a small saucepan. Add the vanilla sugar and grated orange peel. Heat over medium heat until it boils. Remove the pot from the heat. If you want a smoother flan, you can strain the milk, but it's not mandatory.
3. In a large bowl, crack the eggs. Add 150 g of sugar. Whisk well with a whisk or mixer until the sugar is no longer felt.
4. Gradually pour the warm milk over the eggs, stirring constantly to prevent coagulation.
5. Grease the non-stick molds or heat-resistant dish with butter.
6. Pour the mixture into the molds. Place them in a baking tray. Add a cup of cold water to the tray to bake the flan in a water bath.
7. Put everything in the oven at 180°C until the flan is set. The time varies; it takes less time in small molds (about 40 minutes), and in a larger dish, it can take up to 60 minutes. The flan is done when it no longer jiggles in the middle.
8. While the flan is in the oven, blanch the peeled skin of the first orange for two minutes in a small saucepan with 100 ml of boiling water. Remove the peel and set it aside.
9. In the same water, squeeze the juice from both oranges. Add the remaining sugar (150 g). Put on the heat and boil everything for 5 minutes to obtain a syrup. Let it cool.
10. Remove the flan from the oven and let it cool completely, first at room temperature, then in the refrigerator if you have time. To serve, run a knife along the edge of the mold to release it and invert it onto a plate. Pour the orange syrup on top.
Why I make this recipe often
It's a quick dessert, the ingredients are at hand, and the orange flavor changes the face of the classic flan. It can be kept in the fridge, and the next day it's even better, firmer, and more aromatic.
Tips and variations
Tips
If you don't have small molds, use any heat-resistant dish. Adjust the baking time and check the flan from time to time.
When mixing the eggs with sugar, take your time to dissolve the crystals well.
The syrup must be completely cooled before putting it over the flan.
Substitutions
Vanilla sugar can be omitted or replaced with a little natural vanilla essence.
If you don't have oranges, you can try lemons, although the final taste will be different.
Variations
You can add a little candied orange peel to the syrup if you like a more intense flavor.
If you want a less sweet flan, reduce the sugar amount by 30-50 g.
Serving ideas
Serve cold, straight from the fridge. It goes well with the orange syrup poured on top, but you can also leave it plain for a milder taste.
A slice of flan and a few thin strips of candied orange peel make the presentation more interesting.
Frequently asked questions
1. Does the flan need to be completely cold before I take it out of the molds?
Yes, it comes out much easier when it's cold. If you invert it while it's warm, it risks breaking.
2. What do I do if I don't have individual molds?
You can use one large heat-resistant dish, just increase the baking time and check that it's firm in the middle.
3. Can I make the syrup in advance?
Yes, it keeps well in the fridge for 2-3 days, but it should be well covered.
4. Is it necessary to strain the milk?
It's not mandatory, but if you want a very smooth flan, it's worth it.
5. How do I check if the flan is done?
Gently touch it in the middle; it should be firm, not liquid. A knife inserted in the center should come out clean.
Nutritional values
Approximately, for one serving (1/8 of the recipe): about 250-300 kcal, 7 g protein, 40 g carbohydrates, 8 g fat. Values vary depending on the type of milk and how much syrup you use.
Storage and reheating
The flan keeps well in the fridge, covered, for up to 3 days. I do not recommend reheating; it is consumed cold. The syrup can be added at serving or in advance, as preferred. If left longer in the fridge, the orange flavor becomes more intense.