Orange Coffee Flan

8
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"Don't get me wrong - ANY flan is a GOOD flan! But this one is my favorite by far. The orange gives it such a great nuance - and the caramel/coffee combo is amazing. The secret to any good flan is to place a towel in your water bath - this keeps the bubbles from forming in the custard. As you can see in my picture, this was the one time I didn't do it and you see the result. LOL - it still tastes amazing! From another cooking site, but originally from the food network. TIME DOES NOT INCLUDE REFRIGERATION TIME OF 6 HOURS!!!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (210.4 g)
  • Calories 294
  • Total Fat - 17.1 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 174.8 mg
  • Sodium - 183.5 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 21.5 g
  • Protein - 9.2 g
  • Calcium - 190.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350 degrees F.

Step 2

Heat the sugar in a heavy-bottomed saucepan over medium heat until it begins to melt.

Step 3

Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds.

Step 4

Pour into a 9-inch round cake pan, quickly tilting to coat entire bottom. Set aside.

Step 5

Dissolve the espresso powder in 1 T warm water in a large bowl. Whisk in the eggs.

Step 6

Add the sweetened condensed milk, the half-and-half, vanilla, cinnamon and 1/8 t salt, then whisk until smooth.

Step 7

Pour the mixture through a fine-mesh sieve into the cake pan. Do not skip this step!

Step 8

Loosely tent the cake pan with foil. Don't let the foil touch the custard.

Step 9

Line a pan big enough to hold the cake pan with a kitchen towel and set the cake pan on top. Careful with the edges of the towel.

Step 10

Transfer to the oven and fill the roasting pan with very hot water, about halfway up the side of the cake pan.

Step 11

Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.

Step 12

Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 6 hours.

Step 13

Run a knife around the edge of the pan to loosen the flan; let sit a few minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Serve in wedges with some of the caramel sauce, and for a really decadent dessert, garnish with full-fat whipped cream.

Tips & Variations


No special items needed.

Related

ForeverMama

I can see why this is a favorite flan of yours, JostLori. The flavors are not your average flan, rather the flavor of the coffee and orange really bring it over the top. It is smooth and has the perfect balance of flavors. You know I will be making this for my next family gathering, as my extended family love flan. I did, however, have to increase the caramel sugar coating, as it wasn't enough to surround the inside of the pan (maybe it was me). Thank you, JostLori for adding another goodie to my family table. Made it for FYC.

review by:
(15 May 2020)