A custard-like dessert flavored with orange liqueur.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, beat eggs and yolks. Beat in sugar until smooth. Set aside.

  • In a large saucepan over medium heat, combine cream, half-and-half, the vanilla bean and its scrapings, and the peel of one orange. Heat until bubbles form at edges of liquid, reduce heat to low and simmer 15 minutes. Beat hot cream into egg mixture, a little at a time, until all is incorporated. Stir in orange liqueur. Pour into 6 individual ramekins or custard cups.

  • Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.

  • Bake in preheated oven 45 to 60 minutes, until set. Let cool completely before serving.

Nutrition Facts

702 calories; protein 10g; carbohydrates 42.7g; fat 55.7g; cholesterol 472.7mg; sodium 115.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/17/2007
IT WAS PRETTY AND I LIKED IT BUT IT WASN'T AS GOOD AS Flan II Read More
(21)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/17/2007
IT WAS PRETTY AND I LIKED IT BUT IT WASN'T AS GOOD AS Flan II Read More
(21)
Rating: 4 stars
03/03/2013
Creamy and light. I had printed this out over a year ago and finally made it yesterday. I loved that it has heavy cream and half & half in it this made it much creamier than most other flans. It is very good but a bit too eggy. I'll make this again but tweak it a bit. Read More
(2)
Rating: 4 stars
06/03/2013
This was a very good recipe. I don't keep orange liqueur or vanilla beans on hand so I replaced those with vanilla and lemon extracts and it still turned out very tasty. I would not recommend baking only for 45 minutes. Even using ramekins we had to bake the full 60 minutes for them to set. The top may seem "set" after 45 minutes but the base could still be fluid. The eggs make this flan not as heavy as some of the richer flan recipes but subsequently it's not as smooth which is okay the flavor is still good. Read More
(1)
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