Almond Orange Flan

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings

A rich egg custard is baked over caramelized sugar, then inverted for this Spanish dessert. Using a water bath during baking protects the eggs from overcooking and ensures a creamy flan.


1 1/2cups sugar, divided
4cups whole milk
1teaspoon vanilla extract
1/2teaspoon almond extract
1/4teaspoon nutmeg
4 eggs
4 egg yolks
Finely grated rind of 1 orange
2/3cup whole blanched almonds, toasted


  1. Preheat oven to 325F.
  2. Heat 1 cup sugar in a nonstick pan over medium heat until sugar becomes light golden brown (about 10 minutes), stirring occasionally with a wooden spoon. Pour immediately into the bottom of a 9-inch metal cake pan with 2-inch sides or metal flan ring, coating the bottom evenly.
  3. Combine milk, vanilla, almond extract, nutmeg and remaining ½ cup sugar in a saucepan. Place over low to medium heat and cook until almost simmering, stirring occasionally. Do not let mixture boil. Remove from heat.
  4. Meanwhile, beat eggs and egg yolks in a large bowl. Strain milk mixture, 1/4 cup at a time, through a fine-mesh sieve into eggs, whisking well. Stir in orange peel.
  5. Place cake pan in a large roasting pan. Pour milk mixture into cake pan; carefully place  roasting pan on middle rack of oven. Pour enough hot water into roasting pan to within 1 inch of the top of cake pan. Cover cake pan with a pie plate or foil.
  6. Bake about 60 minutes, until custard is just set (mixture should jiggle slightly). Remove from oven. Remove cake pan from water bath; let cool. Cover with plastic wrap. Refrigerate at least 6 hours or overnight.
  7. To serve, run a thin spreader or knife around the edge of flan in dish. Place a large serving plate (must overlap flan dish by at least 1 inch) on top. Invert flan onto plate. Sprinkle toasted almonds on top. (Note: Some of the caramelized sugar will stick in the pan.)

Recipe by David Feder.
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Nutritional Info *per serving

  • Calories 280
  • Fat 12g
  • Cholesterol 180mg
  • Sodium 75mg
  • Carbohydrate 37g
  • Fiber 1g
  • Protein 9g
  • janicesunseri

    I am going to serve this recipe for the first time tonight. Will post tomorrow on the results.