Orange-Coffee Flan

READY IN: 3hrs 30mins




  • Heat the sugar in a medium saucepan over medium heat until it begins to melt.
  • Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
  • Stir in the orange zest and cook 30 seconds.
  • Pour into a 9-inch round cake pan tilt to coat.
  • Let harden, about 10 minutes.
  • Preheat the oven to 350 degrees F.
  • Dissolve the espresso powder in 1 T warm water in a large bowl.
  • Whisk in the eggs.
  • Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
  • Pour the mixture through a fine-mesh sieve into the cake pan.
  • Loosely cover the cake pan with foil (do not let the foil touch the custard).
  • Line a roasting pan with a kitchen towel and set the cake pan on top.
  • Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
  • Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
  • Remove from the oven and let cool in the water bath, about 1 hour.
  • Remove from the water, cover with plastic wrap and chill at least 8 hours.
  • Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
  • Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
  • Cut into wedges.