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Citrus Caramel Flan
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: French
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Citrus Caramel Flan

Recipe Tags: Flan Recipes

Date Added: December 25, 2022


2 Unit Oranges 2 Unit 3x1-inch strips orange peel
1 Unit Orange 1 Unit -- (orange part only)
1 Unit Liver 1 Unit -- cut into thin slivers
1/2 Cup Sugar 1/2 Cup Sugar brown
1 Tablespoon Fresh Lemon Juice 1 Tablespoon Fresh lemon juice to taste
2 Tablespoons Water 2 Tablespoons Cold water
2 Cups Milk 2 Cups Low-fat milk
1 Tablespoon Orange 1 Tablespoon Coarsely chopped orange peel
1 Unit Orange 1 Unit -- (orange part only)
2 Unit Whole Cloves 2 Unit Whole cloves
1 Unit Stick Cinnamon 1 Unit Stick Cinnamon ground,1
2 Eggs 2 Eggs separated, plus 2 egg yolks
1 Unit Egg 1 Unit Egg yolk (optional)
1/4 Cup Sugar 1/4 Cup Sugar brown
1 Teaspoon Extract Of Vanilla 1 Teaspoon Extract Of Vanilla or orange flower water; optional
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1. FOR CARAMEL: Divide orange peel among six 3/4-cup custard cups.

2. Combine sugar and lemon juice in heavy small saucepan.

3. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns golden, brushing down sides of saucepan with wet pastry brush to prevent sugar crystals from forming and swirling saucepan occasionally, about 7 minutes.

4. Add 2 tablespoons water (caramel may bubble up); swirl saucepan to combine.

5. Pour caramel over strips of orange peel in custard cups, dividing evenly.

6. FOR CUSTARD: Position rack in center of oven and preheat to 325 F Combine milk, orange peel, cloves and cinnamon in heavy medium saucepan.

7. Heat over medium heat until tiny bubbles form around edge of pan, stirring occasionally.

8. Remove from heat. Cover and steep 15 minutes.

9. Strain milk mixture, discarding solids. Whisk eggs, egg yolk, sugar and vanilla in medium bowl to blend.

10. Gradually whisk in warm milk. Pour custard over caramel in cups.

11. Place cups in large baking pan. Transfer baking pan to oven.

12. Carefully add enough boiling water to baking pan to come halfway up sides of cups.

13. Bake until custards are set and knife inserted into center comes out clean, about 1 hour 5 minutes.

14. Cool in water bath on rack 2 hours. Remove cups from water bath; cover with plastic and chill overnight.

15. Loosen edges of caramel, using tip of small knife.

16. Invert onto plates, letting caramel drip over custard; serve.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Milk, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges, Beef allergies.
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