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Ring of Orange Flan


  • 1 1/4 cups granulated sugar
  • 2 whole eggs
  • 6 to 8 egg yolks
  • 1 (12 ounce) can evaporated milk
  • Grated peel of 1 orange
  • 2 tablespoons orange liqueur

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  1. Heat 3/4 cup sugar in heavy skillet over medium heat until melted and golden. Pour into a 4- to 5-cup ring mold; tip mold carefully to coat bottom evenly. Set aside.
  2. Combine whole eggs, yolks, and remaining 1/2 cup sugar in bowl. Whisk to blend thoroughly. Stir in evaporated milk, orange peel and orange liqueur. Pour into prepared mold. Place mold into a large pan; pour in water to come halfway up mold.
  3. Bake in a 325 degrees F oven for 35 to 40 minutes, or until custard is almost set in center.
  4. Let cool to room temperature; refrigerate until chilled.
  5. To serve: Carefully run a think knife around edges. Invert onto serving plate. Let stand until flan releases from mold and sugar syrup drains onto plate.

Yield: 8 to 10 servings.

Posted by kdipaolo at Recipe Goldmine May 17, 2001.