Orange Flan

Recipe by Chef John Folse. Visit the Chef John Folse & Company website for recipes as well as the chef's own line of professionally prepared foods.
Recipe By: Chef John Folse
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 3 cups whole milk
    • 1 cup half-and-half
    • 1 tbsp grated orange zest
    • 2 1/4 cups sugar
    • 1/4 cup water
    • 6 eggs
    • 2 egg yolks
    • 2 tablespoons pure vanilla extract
    • pinch of salt
    • pinch of cinnamon
    • pinch of nutmeg


Preheat oven to 300 degrees F.

In a small saucepan, boil 1¼ cup sugar and water, washing down sides until sugar melts and turns golden brown or a dark honey color. Remove from heat and pour into a 9-inch flan mold, tilting to cover bottom with caramelized sugar. In a stainless steel bowl, beat eggs, yolks, remaining sugar, vanilla extract, salt, cinnamon and nutmeg. In a saucepan over medium heat, heat milk, half-and-half and orange zest until steaming. Add to egg mixture, stirring constantly. Strain through a sieve into flan mold. Place flan mold in a baking pan. Pour warm water about halfway up side of mold.

Bake 40–45 minutes or until cooked, but still wobbly. Allow to cool.

To unmold flan, run a paring knife around edge of flan to loosen it. Place a platter on top and flip mold over onto platter.

This recipe will also fill 12–14 (4-ounce) ramekins. Pour a small amount of caramelized sugar to coat each ramekin
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