Flan De Naranja/Orange Flan

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“My (among other students) biggest issue with making the flan is over cooking. Flan is suppose to be a custard. When you over cook it the batter will start to cross over to the texture of a cake, with air holes etc. When checking for doneness, Chef (my instructor), said the custard should jiggle like jello not wave like water. I over cooked my maybe by 10 minutes so I would suggest to start checking around the 20-30 minute mark. I would also suggest using Grand Mariner instead of OJ, yumm. Discloser: Chef is from West Texas, born and raised. He is married to a Mexican woman and says this recipe is not the best flan recipe out there. Again I am just sharing my recipes from culinary school and maybe one day when I find the perfect flan recipe I'll add it.”

Ingredients Nutrition


  1. Preheat oven 350 degrees.
  2. Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat.
  3. Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides.
  4. Grind almonds in food processor.
  5. Add remaining sugar, zest, eggs. Process until smooth.
  6. Add cream and OJ, process to mix.
  7. Let the froth subside before pouring into cups.
  8. Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done.
  9. Set aside to cool before unmolding.

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