Abuela's Flan de Naranja is a small twist on a classic Cuban dessert — same silky custard, with a bright lift from orange. It's a showpiece, but it's not hard. Bring it out on the Christmas table and watch the family lean in.
Ingredients
• 2 cups light cream or half-and-half
• 1 cup sugar
• 6 large eggs
• ¼ cup fresh orange juice
• 1 ½ tablespoon finely grated orange peel
• Conchita Orange Shells for garnish
• ½ teaspoon vanilla extract
• Pinch of salt
How to make it
Preheat oven to 325°F. Place ½ cup sugar in a heavy skillet over low heat. Stir often until the sugar melts into a golden caramel. Pour the caramel into a 9-inch round baking dish or individual ramekins. Tilt so the caramel covers the bottom. Set aside and let harden. In a medium saucepan, heat the cream over medium heat just until bubbles form around the edges — don't boil. In a bowl, beat eggs with remaining ½ cup sugar, salt, vanilla, orange juice, and orange peel. Slowly whisk in the warm cream. Strain through a fine sieve into the caramel-lined dish. Place the dish in a larger baking pan and add hot water halfway up the sides. Bake 50–60 minutes until the flan is set but still jiggles slightly in the center. Cool to room temperature, then refrigerate at least 4 hours or overnight. To serve, run a knife around the edge and invert onto a plate. Garnish with Conchita Orange Shells.
