Ingredients for Orange Coffee Flan
- 1 cup granulated sugar
- Zest of 1 large orange
- Instant Espresso Powder
- 6 large eggs
- 1 (14-ounce) can sweetened condensed milk
- Half And Half
- Ground Cinnamon
- Kosher Salt
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How to Make Orange Coffee Flan
- Heat 1 cup granulated sugar in a medium saucepan over medium heat, swirling constantly, until it melts into a deep amber caramel (about 10 minutes). Do not stir.
- Remove from heat. Stir in the zest of 1 large orange; immediately pour into a 9-inch round cake pan, tilting to coat the bottom and sides.
- Let the caramel harden completely, about 10-15 minutes.
- Preheat oven to 350°F (175°C).
- In a large bowl, dissolve 2 teaspoons instant espresso powder in 1 teaspoon warm water.
- Whisk in 6 large eggs until light and frothy.
- Whisk in 1 (14-ounce) can sweetened condensed milk, 1 cup half-and-half, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt until completely smooth.
- Strain the mixture through a fine-mesh sieve into the prepared cake pan.
- Place the cake pan in a larger roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the cake pan (water bath).
- Loosely cover the roasting pan with aluminum foil.
- Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until the flan is set around the edges but still slightly wobbly in the center.
- Remove from oven and let cool completely in the water bath.
- Once cooled, cover with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- To unmold, run a thin knife around the edge of the pan to loosen the flan.
- Place a serving plate on top of the cake pan and carefully invert. Let sit for 20 minutes to allow the caramel to drip down.
- Cut into wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
245g
Fat
75g
Carbs
22g