Triple sec, orange juice, and eggs merge to create this citrusy dairy free gluten free flan that couldn’t be simpler to make.
Double Orange Flan Recipe
It’s best made a day in advance, but will work just fine after at least 8 hours in the fridge. Leftovers can be stored airtight and refrigerated for up to 2 days. You can also make this flan in a baking dish or loaf pan, following the same process and signs of doneness.
- 1-1/2 cups sugar
- 1 teaspoon fresh lemon juice
- 8 eggs
- 2 cups pulp-free orange juice
- 1/2 cup triple sec
- Hot water
- 1 teaspoon orange zest (optional)
Preheat the oven to 350°F. In a saucepan over medium heat, combine 1 cup of the sugar with the lemon juice and 1 tablespoon water and cook, stirring constantly, until the sugar dissolves and turns caramel in color, 8 to 10 minutes. Carefully divide among 8 (5- to 6-ounce) ramekins.
In the bowl of a stand mixer fitted with the whisk attachment, combine the remaining 1/2 cup sugar and the eggs and whisk until pale and thick, about 4 minutes. Add the orange juice and triple sec and whisk to combine.
Pour the egg mixture into the ramekins over the just-set caramelized sugar. Transfer the ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake until the top jiggles but is set, about 40 minutes. Let cool for 15 minutes, then refrigerate for at least 8 hours or up to overnight.
To serve, run a knife along the flan edges to loosen, dip the bottoms of the ramekins in hot water for 20 seconds, then unmold by inverting each one over a clean dessert plate, garnish with orange zest, and serve.
Photography Dane Tashima