• ½ cup sugar
  • 1 tablespoon water
  • 3 large eggs
  • ¼ cup frozen orange juice concentrate
  • 12 ozcan evaporated milk
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • teaspoon almond extract
  • Orange slices, mint leaves


Preheat oven to 300∫F. Mix 1/4 cup sugar with water in small heavy saucepan, and cook over medium-low heat until sugar dissolves, stirring frequently. Increase heat and boil without stirring until sugar turns a deep golden brown, swirling the pan occasionally. Immediately pour caramel into 6 6-oz custard cups, and tilt the cups slightly to cover entire bottom with syrup.

Whisk eggs, orange juice concentrate and remaining sugar in a large bowl. Gradually whisk in both milks and extracts. Divide custard between the prepared cups, place cups in a large baking pan, and add enough hot water to come halfway up the sides of the cups. Bake until custards set, about 1 hour and 20 minutes. Remove from water, cover and refrigerate overnight. Run a small sharp knife around sides to loosen, and invert onto place. Garnish with orange slices and mint leaves.

Baked Goods, Dessert
MacGourmet downloadOrange Caramel Flan. To import, drag image to your MacGourmet recipe box.