Photo by: Ralph Anderson

Orange Flan

Luis uses a 10-inch, deep cake pan, which can be difficult to find. We used a common 12-cup Bundt pan with equally delicious results.

  • Yield: Makes 12 servings


  • 1 cup sugar
  • 3 cups whipping cream
  • 1 tablespoon vanilla extract
  • 6 none large eggs
  • 2 none egg yolks
  • 2 cups sugar
  • 1/2 cup sweetened condensed milk
  • 1 none (3-ounce) package cream cheese, softened
  • 1 tablespoon grated orange rind (about 1 large orange)
  • 1/4 cup fresh orange juice
  • none Sweetened whipped cream
  • none Fresh berries
  • none Mint leaves


Sprinkle 1 cup sugar into a medium skillet. Place pan over medium heat, and cook, shaking pan often, until sugar melts and becomes a light golden brown syrup. Quickly pour syrup into a 12-cup Bundt pan, tilting to coat bottom and sides; set aside.

Place whipping cream and vanilla in a large bowl. Process eggs and next 6 ingredients in a blender just until smooth, stopping to scrape down sides (do not over-process). Stir egg mixture into cream mixture.

Pour custard over caramelized sugar in Bundt pan, and place in a large roasting pan on oven rack. Add hot water to roasting pan to a depth of 1 inch.

Bake, uncovered, at 350° for 1 hour and 15 minutes or until a knife inserted off center comes out almost clean. Remove Bundt pan from water. Cool 1 hour on a wire rack. Cover and chill at least 8 hours.

Loosen edges of flan with a small spatula; invert onto a serving plate. Cut into serving pieces and top with sweetened whipped cream, berries, and mint, if desired.


Go to Full Version of

Orange Flan Recipe