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Caramel Custard with Orange Zest
By Zareen Khan, Curry Village Foods   

Caramel Custard with Orange Zest

Crème caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.


  • Eggs – 6
  • Evaporated milk – 2 cans, 13 oz each
  • Condensed milk – 1 can, 14 oz
  • Orange zest – 1 tbsp
  • Vanilla essence – 1½ tsp
  • Sugar – 1 cup


Preheat oven to 350 degrees Fahrenheit.

Pour 1 cup sugar in the flan pan over medium heat. Constantly stir sugar until is candy clear and and golden brown. Don't let it become dark brown. Tilt the pan to swirl the caramel around the sides.

Caramel Custard with Orange Zest

Blend the eggs together. Mix in the milks and then the zest and vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined pan. Place the pan in a larger pan and pour 1-2 inches of hot water. Bake for 50-60 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready. Let cool in the fridge for about an hour or two. To serve, run a knife around the edges to loosen and invert onto a serving plate.

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#1 zareen 2010-10-23 16:31
nice recipe

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