This classic French-style flan is the epitome of elegant simplicity. It features a delicate balance of milk, heavy cream, and fresh eggs, creating an incredibly silky and tender custard. The subtle hint of orange juice brightens the flavor profile, while the homemade caramel provides a rich, buttery contrast to the sweet, vanilla-infused center. Perfect for special dinners or holidays, this dessert looks impressive but relies on straightforward techniques. It requires patience for the water bath baking and overnight chilling, but the result is a luxurious, home-style treat that feels restaurant-quality. Serve it as a sophisticated end to a meal that demands a smooth, indulgent finish.
Flan
Description
This classic French-style flan is the epitome of elegant simplicity. It features a delicate balance of milk, heavy cream, and fresh eggs, creating an incredibly silky and tender custard. The subtle hint of orange juice brightens the flavor profile, while the homemade caramel provides a rich, buttery contrast to the sweet, vanilla-infused center. Perfect for special dinners or holidays, this dessert looks impressive but relies on straightforward techniques. It requires patience for the water bath baking and overnight chilling, but the result is a luxurious, home-style treat that feels restaurant-quality. Serve it as a sophisticated end to a meal that demands a smooth, indulgent finish.Ingredients
Directions
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Preheat oven to 350F (175C).
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Warm a 1-quart souffl dish by placing it in the preheated oven for 5 to 6 minutes.
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Meanwhile, place 1/2 cup granulated sugar in a heavy saucepan over high heat.
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Heat sugar, stirring constantly with a wooden spoon, until it begins to melt and liquefy.
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Reduce heat to medium and continue stirring constantly until the sugar turns a deep golden amber color.
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Remove saucepan from heat immediately.
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Carefully pour the hot caramel into the warmed souffl dish, tilting and turning the dish to coat the bottom and lower sides evenly.
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Invert the dish onto a sheet of lightly buttered aluminum foil and allow the caramel to cool and set completely.
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In a saucepan, combine milk, heavy cream, and vanilla extract.
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Heat the mixture over medium heat until hot but not boiling, then remove from heat.
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In a large bowl, beat the eggs and egg yolks until they are light in color and slightly frothy.
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Whisk in the remaining 3/4 cup granulated sugar and beat until the mixture is light and lemon-colored.
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Stir the orange juice into the egg mixture.
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Slowly whisk the warm milk and cream mixture into the egg mixture, ensuring it is fully incorporated.
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Pour the custard mixture into the prepared caramel-coated dish.
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Place the souffl dish into a large roasting pan.
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Pour boiling water into the roasting pan until it comes halfway up the sides of the souffl dish.
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Bake for about 1 hour, or until a knife inserted into the center comes out fairly clean. Ensure the water in the pan does not boil vigorously.
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Remove from oven and cool on a wire rack.
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Cover the dish and refrigerate overnight to allow the custard to set completely.
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To unmold, heat 1 inch of water in a large skillet to a boil, then turn off the heat.
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Dip a thin knife into the hot water and run it around the edge of the flan to loosen it.
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Briefly dip the bottom of the souffl dish into the hot water for a few seconds.
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Place a serving plate over the top of the dish and quickly invert it to release the flan.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 606.0kcal
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 15.1g76%
- Cholesterol 207.7mg70%
- Sodium 89.8mg4%
- Total Carbohydrate 83.1g28%
- Dietary Fiber 0.0g0%
- Sugars 82.4g
- Protein 9.3g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
