This Spanish orange flan, or flan de Naranja, is made from just orange juice, sugar, and eggs, and it’s simple, smooth, rich, and creamy. A traditional dessert from Spain that’s loved the world over. Gluten-free, dairy-free, and Passover-friendly.
Simplicity can be sublime. Take this Spanish orange flan from Claudia Roden. Three ingredients. One stunning dessert. Originally published April 12, 2011.–Renee Schettler Rossi
Spanish Orange Flan
- Quick Glance
- Quick Glance
- 10 M
- 9 H
- Serves 8
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Recipe Testers Reviews
As described, this definitely was a “refreshing, slightly tangy, creamy custard.” It was delicious, light, and so fast to assemble. I used freshly squeezed orange juice and added 2 teaspoons of orange zest. We ate half of them at room temperature (couldn’t wait for them to chill after baking!), then ate the others after chilling overnight. We preferred them softer and at room temperature. This recipe is definitely a keeper.
With three ingredients, this recipe really couldn’t be simpler. It has a light, tangy, refreshing taste, perfect for after dinner—or as a snack, I might add. Freshly squeezed orange juice is best here, though I had to use both freshly squeezed and ready-made to get the amount required. I also used some orange zest in the recipe, and strained the custard before pouring it into the ramekins. I halved the recipe without problems, baked the custards for 50 minutes, and chilled them for 4 hours before serving. This recipe was easy to make and a delight to serve. Delicious!
This was dead-simple to make. It was light in texture and beautiful in color. The taste was clean, with a pure orange flavor. I used an heirloom variety of oranges because clementines weren’t available. I baked them for exactly 30 minutes, and they were just a tad overcooked (I don’t think anyone noticed but me). I’d have liked them just a bit softer. Because I love the combination of caramel and orange, I served these custards with Alfajores de Dulce de Leche, the Peruvian caramel cookies. The pair was perfect served with strong coffee and Quady’s Black Muscat.