Caramel-Orange Flan

(53 ratings)
Total Time
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Latin influenced baked custard dessert with caramel syrup and a hint of orange

  • PAM® Original No-Stick Cooking Spray
  • 2/3 cup granulated sugar, divided
  • 1 can (12 oz each) evaporated milk
  • 3/4 cup Egg Beaters® Original
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • Reddi-wip® Original Dairy Whipped Topping

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  1. Preheat oven to 350°F. Spray six 6-ounce custard cups with cooking spray.
  2. Place 1/3 cup of the sugar in heavy 1-quart saucepan. Heat over medium heat without stirring until sugar is melted and golden brown, swirling pan occasionally to heat evenly. Pour and divide syrup evenly among prepared custard cups. Tilt custard cups to coat bottoms evenly. Let stand 5 minutes.
  3. Combine the remaining 1/3 cup sugar, milk, Egg Beaters, vanilla and orange peel in medium bowl; mix until blended. Pour evenly into custard cups. Place custard cups in a roasting pan filled 1-inch deep with very hot water.
  4. Bake 25 minutes, or until knife inserted in center of custard comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate 4 hours and unmold at serving time. Top each flan with a serving of Reddi-wip just before serving.
Cook's Tips

To unmold flans, loosen edges with a knife. Invert onto a dessert plate.

Cook's Tips

To unmold flans, loosen edges with a knife. Invert onto a dessert plate.

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Nutrition Information
Calories: 186 View complete nutrition information
Reviews (2)

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Overall Rating

judi August 15, 2013

This is a great recipe! I substituted 1/3c of splenda to cut down on calories. I also used a 1/4c of diced peaches in place of the orange peel. I plan to try non fat evaporated milk and all splenda to cut down further on calories. It was very easy to mix and many different versions could be made. Very tasty!

Okay recipe January 11, 2013

The cooking time is way off & this is not for a serving of 6. Takes about 40 minutes. This recipe stretches to 5 ramekins