Orange Flan With Caramel


  • 2 cups milk
  • 1 cup whipping cream
  • 1/2 cup granulated sugar
  • 8 large eggs
  • 1 tablespoon vanilla
  • 2 teaspoons grated orange rind


  • 1/2 cup granulated sugar
  • 3 tablespoons orange juice
  • 1 tablespoon corn syrup


Combine milk, cream and sugar in a large pot over medium-high heat and bring to boil. Remove from heat, cool to tepid and whisk in eggs and vanilla, and orange rind. Pour through a sieve into a bowl and reserve.

Preheat oven to 325 F.

Combine sugar, orange juice and corn syrup in a heavy pan over medium heat and stir to dissolve. Raise heat and bring to boil. Boil for eight minutes or until pale gold. Remove from heat. Immediately swirl into a round 6-cup ovenproof baking dish.

Pour in reserved custard and place dish in a large baking pan. Pour hot water into the baking pan until it comes halfway up the outside of the baking dish. Cover dish with a sheet of parchment paper and bake for 40 minutes or until custard is set but has a slight wiggle in center. Chill. Unmould onto a rimmed serving plate. Serve with Almond Cookies. Serves 6 to 8.