Orange Creme Caramel

A family favorite that’s made its way to every Christmas table, this Orange Creme Caramel is a nostalgic twist on the classic dessert. The silky custard is infused with a touch of orange for a bright, citrusy lift that makes it feel both fresh and familiar.

It’s topped with a glossy caramel sauce and bits of sticky toffee that melt in every spoonful. This orange creme caramel recipe brings a comforting sweetness and just enough citrus to keep things interesting, perfect for holiday gatherings or whenever you want something special.

What Makes This Recipe So Good

There’s something magical about the way this Orange Creme Caramel balances creamy richness with a subtle citrus twist. The orange brightens up the smooth, velvety custard and gives every bite a light, refreshing note that keeps it from feeling too heavy.

Unlike store-bought versions, this homemade orange caramel flan bakes to a perfect silky texture with a golden caramel top that glistens beautifully when turned out. It’s comforting, elegant, and just the right amount of indulgent, exactly what dessert should be.

What Goes Into Orange Creme Caramel

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

This Orange Creme Caramel uses simple, familiar ingredients that come together to make a silky, citrus-scented dessert.

• Granulated Sugar: The base for your caramel, it melts into a deep amber syrup that gives the flan its glossy top and bittersweet flavor.
• Milk: Five cups of milk form the creamy backbone of the custard, giving it that signature smooth texture.
• Orange Peel: A few strips infuse the custard with a light citrus aroma that makes this version stand out.
• Vanilla Extract: Adds warmth and depth, balancing the brightness of the orange with a touch of sweetness.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Orange Creme Caramel

1. Make the Caramel: Combine the sugar and water in a saucepan over medium-low heat. Stir constantly until the sugar dissolves and turns into a light brown syrup.

2. Coat Pan: Gently tilt the pan off the heat to distribute the syrup. Pour the caramel into your bundt pan or pie dish, swirling it around to coat the base evenly.

3. Infuse Milk: Combine milk, sugar, and orange peel. Dissolve sugar, then simmer over medium-low for 20 minutes to absorb the flavor.

4. Add Vanilla and Cool: Stir in the vanilla extract, remove the pan from heat, and allow the milk to cool completely for about an hour.

5. Prepare the Oven and Eggs: Adjust your oven rack to the middle position and preheat to 350°F (176°C). In a large bowl, beat the eggs with a hand mixer on medium speed for about 3 minutes until light and fluffy.

6. Combine Custard Mixture: Once the milk is fully cooled, remove the orange peel and strain the mixture. Gradually beat the cooled milk into the eggs on low speed until smooth and bubble-free. Pour the mixture into the prepared pan.

7. Bake the Flan: Place the flan dish inside a larger oven-proof pan. Pour hot water into the larger pan until it reaches about 1 inch up the sides of the flan dish. Bake for 50 to 55 minutes or until the custard is just set.

8. Cool, Chill, and Serve: Remove from the oven and let it cool in the water bath. Transfer to the fridge to chill overnight. To serve, invert the flan onto a plate, lift off the pan, and garnish with broken toffee pieces and orange slices.

This creamy Orange Creme Caramel pairs beautifully with dishes that share a touch of citrus or light sweetness. Try serving it after Lemon Herb Avocado Chicken Salad for a refreshing and balanced meal. It also complements Grilled Balsamic Chicken and Avocado Bruschetta Salad with its bright, tangy flavors. For a cozy pairing, enjoy it after Honey Garlic Butter Shrimp Pineapple Skewers, where the caramel’s sweetness matches perfectly with the tropical glaze.

Tips For Making Orange Creme Caramel

• Take your time with the caramel. Cook it gently over medium-low heat until it turns a deep amber color. If it starts to darken too fast, pull it off the heat for a moment.
• Let the milk cool completely. I know it’s tempting to rush, but adding warm milk to the eggs will scramble them. Give it time to cool down before mixing.
• Always bake with a water bath. It keeps the custard creamy and helps prevent cracks on top.
• Check for that perfect jiggle. The flan should be just set in the center but still a little wobbly. It will firm up beautifully as it cools.

Recipe FAQ’s