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Orange Creme Caramel with Toffee Shards (Orange Caramel Flan)
A Creme Caramel recipe passed on in our family, served at every christmas, with a hint of orange flavour and sticky toffee pieces…
I am so proud of this dessert. Not just because it’s a hit; a guest favourite and a family recipe that has everyone knocking down our door when we make it…but because crunchy toffee pieces and custard make such a beautiful dessert — it feels like you’re dining in a five start cuisine restaurant instead of your dining room table. And that’s always a win-win situation, right?
The art of making this beautiful dessert is a little involved, but so worth the process. I mean, who doesn’t love caramel? Or custard even?
And I gotta say, 1 000, 000 times better than store bought Creme Caramel cups, the flavour in this flan is so good, we never have any complaints. Ever.
There are mainly three steps with the whole process:
1. Coating the pan with caramel…
2. Straining the custard mixture, with the mouth-watering vanilla and orange scents…
3. Baking the flan in an oven tray filled with water for the best results.
Waiting overnight is probably the hardest part after baking, as you will most definitely want to pull this apart as soon as it’s out of the oven, BUT, over-night refrigerating allows the caramel to set in such a way that you’re guaranteed a beautiful winning dessert putting smiles on everyones faces this Christmas.
This was, and still is, the way we celebrate Christmas.
So, from my table to yours, have a wonderful, safe and joyous Christmas everyone!
Enjoy this flan…
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Orange Creme Caramel with Toffee Shards (Orange Caramel Flan)
Ingredients
Caramel:
- 1 cup granulated sugar
- 1/4 cup water
Flan:
- 5 cups milk
- 1 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon pure vanilla extract
- 6 extra large large eggs room temperature
- 3 strips orange peel
Instructions
Caramel:
- Combine sugar and water in a saucepan over medium-low heat. Bring to a simmer, stirring constantly until sugar dissolves and mixture becomes a light brown syrup. Holding the handle of your pan, gently tilt the pan off the heat to distribute syrup evenly. Immediately pour into bundt pan or pie dish. Coat the base of the pan evenly by tilting the pan/dish and swirling the syrup around the base. Set aside and allow to cool.
Flan:
- In a medium-sized saucepan, combine the milk, sugar and orange peel. Stir to dissolve the sugar in through the milk and bring to a slow simmer on medium-low heat. Allow milk to simmer for 20 minutes. Stir through the vanilla, remove milk from heat and allow to cool for an hour until completely cool.
- Adjust oven rack to middle of the oven and preheat oven to 176℃ | 350℉.
- In a bowl, beat the eggs with a hand-held mixer at medium speed for about 3 minutes until light and fluffy.
- Once the milk has completely cooled, remove orange peel and pour it through a fine strainer. Gradually beat the cooled strained milk in to the eggs. Beat on low speed until air bubbles are out. Pour flan mixture into pan/dish and place into a a larger oven-proof pan.
- Pour hot water into the larger pan to within 1-inch of top of the flan pan/dish. Place pan on the middle rack of the oven. Bake 50 - 55 minutes or until set to the touch.
- Remove from oven and leave in the water bath until cooled. Remove pan/dish from water and refrigerate overnight.
- To unmold and serve, place serving plate (topside down) on top of flan. Flip the custard pan onto the plate and carefully lift off cake tin.
- Break up toffee into pieces with a knife, and serve flan with toffee and (optional) orange slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could this be made in small individual sized ramekins? If so, how long should they bake?
Thanks so much. I cannot wait to try this recipe. It looks beautiful.
Hi Karina I have just read very carefully the recipe and I see on point 8 you have to break up the solid toffee so this seems to be the answer to my previous email. I will let you know how it turns out. Many thanks.
Can I substitute milk for either soy milk or almond milk or any non dairy whip? I have a family member who is allergic to dairy but doesn’t like coconut – thank you so much.
This recipe looks fantastic and I’m dying to try it! I don’t see instructions for making the toffee shards — is that part in another section on your blog? I’ve looked, but to no avail. Thanks for your help! You have an amazing blog!
Caramel:
1 cup granulated sugar, divided
¼ cup water
I am trying to make this recipe for mothers day and am so confused. You say for the caramel to divide the 1 cup of sugar? What? In half? What happens to the divided sugar…it is not stated anywhere in the recipe why the sugar is divided and for what purpose….what ratio of sugar to water is supposed to make the caramel? Where does the toffee element come in? I wont get a response in time for my creme caramel, but just hoping for the next person this issue with the recipe is rectified.
Thank you for seeing this Nicole. This recipe was written up 2 years ago and I haven’t looked at it since. No, it shouldn’t be divided sugar. I’ve fixed the recipe and hope you see it on time!
I’ve only ever made an espresso flavoured creme caramel before.. and LOVED it. I definitely need to try out your orange version, it looks delicious and i bet tastes even better!
Aw thank you!! Definitely an amazing recipe! Xx
This looks absolutely amazing!
Thank you Kristi!