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Flan de Naranja (Orange Flan)

Creamy flan infused with orange zest and orange juice
Prep Time20 minutes
Cook Time1 hour
Chilling time4 hours
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: cuban, Spanish
Servings: 8
Calories: 383kcal
Author: Cari

Ingredients

  • 1 cup white sugar
  • 2 tablespoons water
  • 14 oz can sweetened condensed milk
  • 12 oz can evaporated milk
  • zest of one large navel orange
  • 4 oz full fat cream cheese room temperature
  • 4 large eggs
  • 1 large egg yolks
  • ½ teaspoon of salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon grand marnier
  • ⅔ cup fresh orange juice

Instructions

Making the Caramel

  • Put the sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. Swirl the pan around a bit and wait until the caramel is medium to rich amber color, takes about 10-12 minutes. Be sure to keep an eye on it because it will burn very quickly.
  • Pour the amber caramel into your flanera or large ramekin. Swirl the flanera carefully to make sure the entire base of it is well coated with the caramel. Set aside to cool so that the caramel sets.

Make the Custard

  • In a large sauce pan or dutch oven place the orange peel, evaporated milk, condensed milk, salt and cream cheese. Place the sauce pan on the stove of low heat and allow to simmer for 15 minutes, stirring occasionally. This mixture should never boil, we're just trying to steep the orange zest so it can release the oils and infuse the milk with flavor. Do not be surprised if the cream cheese doesn't fully break down and is clumpy.
  • Remove the sauce pan from the heat and allow the mixture to cool to room temperature. Transfer the entire contents of the sauce pan to your blender. Set the blender to slow speed and add the vanilla extract, grand marnier and eggs/egg yolk one at a time.
  • Lastly, while the blender is mixing, very slowly pour in the strained fresh orange juice. By pouring it in slowly you avoid any curdling.

Prepare to Bake

  • Place your flanera or large flan ramekin inside a 9x13 pan.
  • Prepare to pour your flan into the flanera. While pouring it into the ramekin, have the custard mix go through a fine-mesh strainer to ensure any egg or dulce de leche bits don't make their way into your flan.
  • Place the top on your flanera and pour in warm-hot water around the ramekin so that it comes to about half of the way up.

Bake Flan

  • Bake for 1 hour and 10 minutes or until set. Remove from the oven carefully and allow to cool slightly on the counter. When cool, transfer to the refrigerator and chill for at least 3 hours.

Flip Flan

  • To remove the custard from the flanera, run a sharp knife along the edge of each ramekin.
  • Flip the custard out of the ramekin and onto the plate. If your custard is being stubborn, simply flip it back over and run your knife along the edges again, then place the dish on top and try flipping again.
  • Garnish with orange segments and orange zest for an added citrus touch.

Notes

Variations and substitutions for orange infused flan

Flavor variations

Mandarin or Tangerine Flan: If navel oranges aren’t available, mandarins or tangerines work beautifully. They add a sweeter, slightly more delicate citrus flavor.
Spiced Orange Flan: Add a pinch of cinnamon or nutmeg to the custard for a warm, aromatic variation often found in traditional Latin desserts.
Coconut Orange Flan: Replace the evaporated milk with coconut milk for a tropical twist. The coconut pairs wonderfully with orange and creates a richer, creamier custard.

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold
Baking methods: Water bath in oven, pressure cooker, or slow cooker.

Dietary Adaptations

Gluten-free:Traditional flan de naranja is naturally gluten-free!
Lower-fat: Light cream cheese and low-fat milk will work, though texture will be less rich
Lactose-free: Lactose-free milk and cream cheese are available and work well

Storage instructions for orange flavored flan

Proper storage helps keep your orange flavored flan (flan de naranja) smooth, creamy, and full of citrus flavor.
Refrigerator Storage
Once the flan has cooled completely, cover the dish tightly with plastic wrap or transfer slices to an airtight container. Store it in the refrigerator for up to 4 days. Flan actually tastes even better after chilling because the flavors have more time to develop.
Keep the Caramel Sauce
If possible, store the flan with the caramel sauce in the same container. The caramel helps keep the custard moist and prevents it from drying out.
Do Not Leave at Room Temperature
Since flan is a custard made with eggs and milk, it should not sit out for more than 2 hours at room temperature to prevent spoilage.