Orange Flan Flan De Naranja Recipes

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ORANGE-COFFEE FLAN

Orange zest and cinnamon give rich, deep flavor to this Latin American classic that gets a pleasant nudge of bitterness from instant espresso.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 9



Orange-Coffee Flan image

Steps:

  • Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes.
  • Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan.
  • Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. 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 8 hours.
  • Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges.

3/4 cup sugar
1 wide strip orange zest, very thinly sliced
4 teaspoons instant espresso powder
5 large eggs
1 14-ounce can sweetened condensed milk
3 1/2 cups half-and-half
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Kosher salt

FLAN DE NARANJA: ORANGE-FLAVORED FLAN

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 7



Flan de Naranja: Orange-Flavored Flan image

Steps:

  • In a heavy saucepan, mix together the sugar and water, bring it to boil at high heat. When it reaches a deep-golden brown color, after about 8 minutes, pour into 6 (8-ounce) ramekins. Let cool.
  • In a medium sauce pan mix the whole milk, half-and-half, sugar, and orange zest. Bring to a boil, and then simmer for 3 minutes. Remove from the heat, cover with plastic wrap, and let it rest for 10 minutes at room temperature.
  • In a medium-size bowl whisk the eggs. Return the milk mixture to a boil and then remove from heat. Slowly pour 1 cup of the hot milk mixture into the eggs, whisking briskly to temper the eggs. Then add the egg mixture to the milk mixture, mixing thoroughly. Strain the custard into a spouted measuring cup.
  • Pour mixture into the ramekins with the caramel. Bake in a water bath, covered with foil, in a preheated 325 degree oven for 22 to 25 minutes. Let cool at room temperature.
  • Remove the flan from the molds by gently loosening the sides with a small knife. Garnish with orange segments and mint leaves.

2 cups sugar
1 cup water
2 cups whole milk
2 cups half-and-half
1 cup sugar
6 oranges, zested
8 whole eggs

FLAN DE NARANJA (ORANGE FLAN)

This Mexican flan had a lovely orange flavor. It is easy to make and always enjoyed by my friends and family!

Provided by AnaMaría

Yield 8

Number Of Ingredients 7



Flan de Naranja (Orange Flan) image

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
  • Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
  • Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
  • Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
  • Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 39.1 g, Cholesterol 159 mg, Fat 10.8 g, Protein 9 g, SaturatedFat 6 g, Sodium 119.8 mg, Sugar 38.6 g

4 tablespoons white sugar
½ teaspoon water
5 large egg yolks, lightly beaten
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can evaporated milk
4 tablespoons fresh orange juice
1 teaspoon grated orange zest

ORANGE FLAN (FLAN DE NARANJA)

A recipe I found on "About.com" while searching for Spanish recipes. Here is what was stated: Orange flan is a variation of the traditional Spanish flan, a vanilla custard topped with caramel sauce. This variation is lighter, but has an intense orange flavor that refreshes the palate as well as satisfying a sweet tooth. It is a simple custard recipe that can be made ahead of time and makes an elegant finish to any dinner or celebration, including Mother's Day.

Provided by diner524

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8



Orange Flan (Flan De Naranja) image

Steps:

  • Gather Required Utensils/Equipment.
  • 1 long-handled wooden spoon.
  • 6 ramekins or one large baking dish.
  • 1 large 9" x 13" baking dish (for water bath).
  • 2 medium size mixing bowls.
  • 1 heavy saucepan.
  • 1 heavy skillet or saucepan.
  • 1 strainer or sieve and cheesecloth.
  • Put a saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice.
  • With the wooden spoon, keep stirring sugar and juice mixture constantly in pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 15-20 minutes or so on medium to low heat.
  • Remove from heat and quickly spoon caramelized sugar sauce into each of the 6 ramekins or large dish. (If you wait, sugar will cool and harden.) Set aside.
  • Grate peel of half of a large orange and half of a lemon into a mixing bowl.
  • Pour about 1/2-inch of warm water into a 9" x 13" baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary to cover 3/4 or the height of the dish.
  • Add 1/2 cup orange juice, the half-and-half and citrus zest to a heavy-bottomed saucepan and stir. Scald 2 cups of half-and-half in the saucepan and remove from heat. Keep a close eye on the pan, so the cream does not boil over.
  • Meanwhile in a medium mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar.
  • Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Pour the mixture slowly into another mixing bowl, straining it using the cheesecloth to line the strainer. This should catch all the citrus zest. Discard cheesecloth.
  • Ladle mixture into ramekins.
  • Place each of the ramekins in the baking dish with water. If water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water inches Bake uncovered in water bath at 325 degrees for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
  • Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 5 minutes or so.
  • Cool and Refrigerate.
  • Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in refrigerator - at least 1 hour.
  • When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully "prod" the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate and the sauce will surround it.
  • Garnish with orange peel or a slice of orange, if desired.

Nutrition Facts : Calories 316.9, Fat 13.3, SaturatedFat 7.1, Cholesterol 187.3, Sodium 139.2, Carbohydrate 43.2, Sugar 18.6, Protein 7.4

1/2 cup sugar, for caramelized sauce
1/2 cup orange juice, for sauce
2 cups half-and-half (or heavy cream for a richer, denser custard)
1/2 large orange, zest of
1/2 lemon, zest of
1/2 cup orange juice for custard
3 eggs
1/4 cup sugar for custard

ORANGE FLAN

Provided by Food Network

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 8



Orange Flan image

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
  • Allow to cool to room temperature then refrigerate until cold, about 2 hours.
  • Caramel:
  • 3/4 cup sugar
  • 1/4 cup water
  • Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins.
  • Yield: enough to coat 4 to 6 ramekins

2 eggs
2 egg yolks
1/2 cup sugar
1 lemon, zested
1 cup orange juice
1/2 cup heavy cream
Pinch salt
1 cup caramel, recipe follows

FLAN DE NARANJA/ORANGE FLAN

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.

Provided by Commis_Chef

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Flan De Naranja/Orange Flan image

Steps:

  • Preheat oven 350 degrees.
  • 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.
  • 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.
  • Grind almonds in food processor.
  • Add remaining sugar, zest, eggs. Process until smooth.
  • Add cream and OJ, process to mix.
  • Let the froth subside before pouring into cups.
  • 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.
  • Set aside to cool before unmolding.

1/2 cup granulated sugar
1 tablespoon water
1/4 teaspoon lemon juice
1/8 teaspoon cayenne pepper
1/2 cup blanched almond
1/4 cup sugar
1 orange, zest of, Finely grated
4 eggs
1/4 cup heavy cream
3/4 cup orange juice

ALMOND-ORANGE FLAN FOR PASSOVER

There are few desserts as versatile as Spanish flan, which is egg custard gently baked in a water bath until it can just barely hold itself together. A variant of the French creme caramel, most Latin American countries embrace it as their own. Though many flan recipes start the same way - caramelizing a metal mold with sugar until it's pulled back from the brink of bitterness and ending with a precarious un-molding where it can still go all wrong - in between the possibilities are endless. Cheese, pumpkin, coconut, coffee, pineapple and even melon flans all have their adherents, not to mention the savory varieties. This almond-orange flan, made with almond milk and a strong dose of orange juice and zest, is a popular dairy-free option for Passover. As the custard bakes, the sliced almonds form a light bottom crust for added texture. Dense but smooth and brightened by the citrus flavor, it will be a welcome last bite.

Provided by Food Network

Categories     dessert

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 9



Almond-Orange Flan for Passover image

Steps:

  • Preheat the oven to 350 degrees F.
  • Pour 3/4 cups of sugar into round metal flan mold. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on an amber hue. Off heat, swirl the caramel so that the bottom and sides are lightly covered. The caramel will be very hot. Set aside to cool.
  • Add the remaining 1/2 cup of sugar, almond milk, orange juice, sliced almonds, egg yolks, eggs, vanilla, salt, and zest to a blender and mix on lowest setting until blended.
  • Carefully pour the custard into prepared mold and cover tightly with aluminum foil. Place the prepared mold in a larger roasting pan. Pour enough hot water into the pan so that it comes halfway up the sides of the mold. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean though it may still appear wobbly.
  • Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight.
  • To un-mold the flan, run a thin knife along the side of mold. Gently shake to loosen. Invert a large plate over the flan and quickly invert the mold in one motion. The flan will gently drop onto the plate and the caramel will flow out so allow extra space around the flan.

1 1/4 cups of sugar, divided
1 1/2 cups unsweetened plain almond milk
1/2 cup orange juice
1/2 cup sliced raw almonds
4 large egg yolks
2 large whole eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Zest from 1 large orange

PUDIM DE LARANJA (BRAZILIAN STYLE ORANGE FLAN)

Make and share this Pudim De Laranja (Brazilian Style Orange Flan) recipe from Food.com.

Provided by Chef Cris Mendez

Categories     Dessert

Time 1h10m

Yield 1 flan, 10 serving(s)

Number Of Ingredients 5



Pudim De Laranja (Brazilian Style Orange Flan) image

Steps:

  • Place the sugar in an 8-inch ring mold.Place the mold directly over medium heat.Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
  • Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about one hour (it will depend on your oven).It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferrably overnight (at least 6 hours).
  • Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the pudim should slide out easily).If not, give the mold a firm but careful shake.Spoon the caramel sauce on top and serve.

Nutrition Facts : Calories 290.8, Fat 6.2, SaturatedFat 3.4, Cholesterol 81.6, Sodium 89.4, Carbohydrate 53.8, Fiber 0.1, Sugar 52.8, Protein 6.4

1 (14 fluid ounce) can sweetened condensed milk
14 fluid ounces freshly squeezed orange juice
3 eggs
1 teaspoon orange zest
1 cup sugar (for the caramel)

FLAN DE NARANJA (ORANGE CUSTARD)

From "Flavors of Paraguay, A Cookbook, 101 Authentic Paraguayan Recipes" written and edited by Lynn Van Houten.

Provided by threeovens

Categories     Dessert

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7



Flan De Naranja (Orange Custard) image

Steps:

  • Heat milk, over low heat, in a small saucepan on the back burner and keep warm until ready to use.
  • In a bowl, whisk together egg yolks, sugar, and cornstarch; slowly whisk in a little of the hot milk to temper the eggs.
  • Pour egg mixture into warm milk and stir constantly until thickened a bit (flan will thicken while it is chilling in the refrigerator).
  • While the custard cools, peel oranges and divide them into sections: place into a serving bowl or mold; sprinkle oranges liberally with brown sugar (I stir and crush them a little to release some of the juice).
  • Pour cooled custard over oranges; sprinkle with cinnamon.
  • Chill, in the refrigerator at least 2 hours, loosen carefully from sides, invert onto a plate, and serve.

1 pint milk
2 egg yolks
3 tablespoons sugar (or Splenda equivalent)
2 oranges
1 tablespoon brown sugar (to taste)
1 tablespoon cornstarch
1 pinch ground cinnamon, to taste

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From pinterest.co.uk


SPANISH FLAN WITH ORANGE & CINNAMON RECIPE - FOOD NEWS
How do you make a Spanish orange flan? Preheat the oven to 300°F (148°C). Heat the orange juice with the sugar in a saucepan, stirring until the sugar dissolves. Remove from the heat. Lightly beat the eggs and egg yolks with a fork in a large bowl. Beating constantly, gradually add the citrus mixture in a slow, thin, steady stream and beat ...
From foodnewsnews.com


35+ FLAN DE NARANJA ORANGE FLAN IMAGES - RECEIPED FOOD IDEAS
Flan de naranja con vainilla. Orange flan, or flan de naranja, is a variation of the standard spanish flan, a vanilla custard topped with caramel sauce. Flan is suppose to be a custard. And a perfect way to end your meal! 3/4 cup sugar for flan; Flan de naranjas (orange flan) recipe. Finely grated orange peel pn of salt cn mandarin orange ...
From receipedfood.blogspot.com


FLAN DE NARANJA (ORANGE CUSTARD) - RECIPE | COOKS.COM
Beat in the sugar then gradually add the orange juice and the orange rind. Pour into the custard cups, place them in a pan of hot water and bake at 350 degrees for 45 minutes or until a knife inserted in the custard comes out clean. If using a pan place in a deep pot with enough water (hot), to cover at least half the pan. Remove from the pan of water and cool. To serve, unmold …
From cooks.com


RICK STEIN’S ORANGE CARAMEL CREAMS: FLAN DE NARANJA
Method. Preheat the oven to 160C/gas 3. Put six 175ml pudding basins or eight dariole moulds into a small roasting tin and bring a kettle full of water to the boil. For the caramel, put the sugar and water into a small, heavy-based pan and leave over a very low heat until the sugar has completely dissolved. Then increase the heat to high and ...
From thehappyfoodie.co.uk


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