TACKtech’s Cookbook
Valencia Orange Flan
Main > Dessert Recipes
Caramel: 1/2 c. sugar 2 Tbs orange juice Flan: 2 c. half and half 2 c. heavy cream 1 c. sugar 4 strips orange zest, colored part only, about 2 inches long 12 extra large egg yolks 1/4 c. orange liqueur Mint sprigs 1. Prepare Caramel: in a heavy medium skillet, combine sugar and o. j. Cook over low heat, stirring constantly, until sugar dissolves and mixture begins to boil. When boiling process begins, stop stirring. Holding pan handle, gently tilt skillet off the heat to distribute color evenly as sugar caramelizes. When sugar reaches a uniform amber color, pour into a heat-proof 10" pie plate. 2. Flan: Place a shallow baking pan in the lower third of oven and add enough hot water to come halfway up the sides. Heat oven to 325 F. In a large heavy saucepan, combine half and half, heavy cream, sugar and orange zest; bring to simmer over low heat, stirring occasionally. In a large bowl, beat egg yolks. Blend 1 c. of cream mixture into the yolks. Stir egg yolk mixture back into saucepan and heat, stirring occasionally, 1 minute. Remove from heat, stir in liqueur. Pour into prepared pie plate and place in the baking pan partly filled with water in the oven. 3. Bake uncovered 1.5 hours or until knife blade inserted in center comes out clean. Remove flan from oven and water bath; cool on a rack, cover, and refrigerate 4 to 5 hours. 4. To serve, run a knife blade around the edge of the flan, then carefully invert it onto a rimmed serving plate. Allow a moment for caramel to drip onto flan. Carefully lift pie plate. Garnish with mint if desired. Serves 8 548 Cal, 35.7g fat, 7.4g fat

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Last Modified: 2025.08.17