Easy Orange Flan
A silky flan where sweet condensed milk meets the bright perfume of fresh orange. The caramel lines the pan, the blender does almost all the work, and the water bath quietly handles the rest. It's the kind of dessert that looks like a special occasion but asks very little of you.
🛒 Ingredients
8 servings
- 1 can sweetened condensed milk (395 g)
- 1 can whole milk (use the empty condensed milk can to measure)
- 1 can freshly squeezed orange juice
- 2 tablespoons all-purpose flour
- 3 eggs
- 1 cup granulated sugar
- 4 tablespoons water
- Zest of two oranges
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Directions
- 1
Make the caramel: stir the sugar into the water and cook over low heat for 12 minutes, until it turns a deep amber. Pour it straight into a 22 cm tube pan and tilt to coat the base and sides.
- 2
Add the condensed milk, milk, orange juice, eggs and flour to a blender and blitz until completely smooth. Stir in the orange zest with a spoon.
- 3
Pour the mixture into the caramel-lined pan. Bake in a preheated 180 °C (350 °F) oven, sitting in a water bath, for about 50 minutes, until set.
- 4
Cool at room temperature, then chill for at least 2 hours. Run a knife around the edge, unmould onto a plate and decorate with extra orange zest if you like.
💡 Chef's Tip
The water bath is doing the heavy lifting here: gentle, even heat that keeps the custard smooth and crack-free. To check doneness, slide a knife into the centre — it should come out clean. And never unmould a warm flan: at least two hours in the fridge is what gives it that clean, softly wobbling slice.
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