Orange Flan Recipe


It’s already the weekend, and as usual, I’m sharing with you the sweets our family has been enjoying these days. Today, to prepare a dessert with ingredients that reflect the produce of this season–oranges–I made a flan flavored with white Port wine and orange zest. 

The secret to the dish lies in the trio combination of mascarpone cheese, evaporated milk and sweetened condensed milk. Baby Aria loved the creamy, velvety texture of the flan, but her favorite part was the delicious caramel sauce. I didn’t need to ask her twice if she wanted dessert!

1. Info for Orange Flan Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Orange Flan Recipe

  • ¾ cup granulated sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 4 ounces mascarpone cheese, at room temperature
  • 5 egg yolks
  • 1 whole egg
  • 2 tablespoons Port wine
  • zest of 1 orange (about 1 tablespoon)
  • 2 drops cinnamon extract
  • 1 teaspoon pure orange extract

3. Directions:

  1. Preheat the oven to 350°F.
  2. In a small saucepan, gently dissolve the sugar with 1 tablespoon water. Add the orange zest. Bring to a full boil, then lower to medium-low until the caramel becomes golden brown (about 5 minutes). As soon as the caramel is the right golden brown color, pour a layer of caramel into a nonstick (9 x 5-inch) loaf pan.
  3. In a large mixing bowl, whisk the egg yolks and whole egg with the condensed milk. Add the softened mascarpone chese. Beat until uniform. Add the evaporated milk. Flavor with the cinnamon and orange extracts and the Port wine. Strain through a fine mesh. Fill the loaf pan with the egg mixture. Place it in a warm water (half boiling, half warm) bath in a deep baking pan. The water should go ⅔-way up the side of the loaf pan. Bake for 15 minutes at 350°F, cover with a sheet of aluminum foil, then lower the heat to 300°F and bake for an additional 30 minutes. 
  4. Let the dessert cool first, then plastic-wrap the flan and refrigerate for at least 4 hours. The texture will become firm.
  5. When ready, use a paring knife around the edges of the pan. Right before flipping the loaf pan, place a serving plate onto the loaf pan and turn both upside down to unmold the flan onto the plate. 
  6. Slice into 6 portions.
  7. Serve immediately.
  8. Bon appétit!

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