Espresso Flan with Orange Zest

A smooth and creamy Spanish flan infused with the rich flavors of espresso and bright orange zest, served as a delightful dessert tapa.

Prep Time

15 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.81/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

0.5cupGranulated Sugar(For the caramel)

£0.20

2tablespoonsWater(For the caramel)

1.5cupsWhole Milk

£0.45

0.5cupHeavy Cream

£0.75

0.3cupEspresso(Strongly brewed, cooled slightly)

£0.60

1teaspoonOrange Zest(Freshly grated)

£0.10

3Eggs(Large)

£0.75

1Egg Yolk(Large)

£0.25

0.5teaspoonVanilla Extract

£0.15

Total Cost

£3.25

£0.81 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Prepare the caramel: In a small saucepan, combine sugar and water. Cook over medium heat, swirling occasionally, until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.
3.
Pour the caramel evenly into the bottom of each of the 4 ramekins.
4.
In a saucepan, combine milk, heavy cream, espresso, and orange zest. Heat over medium heat until just simmering. Do not boil. Remove from heat and let steep for 5 minutes to infuse the flavors.
5.
In a separate bowl, whisk together eggs, egg yolk, and vanilla extract until combined but not frothy.
6.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Strain the mixture through a fine-mesh sieve to remove any zest particles or cooked egg bits, ensuring a smooth flan.
7.
Pour the flan mixture evenly into the ramekins over the caramel.
8.
Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (this creates a water bath).
9.
Bake for 30-40 minutes, or until the flan is set around the edges but still slightly jiggly in the center. The internal temperature should reach around 175°F (80°C).
10.
Remove the baking dish from the oven and let the ramekins cool in the water bath for about 30 minutes. Then, remove the ramekins from the water bath and refrigerate for at least 4 hours, or preferably overnight.
11.
To serve, run a thin knife around the edge of each flan to loosen it. Invert each ramekin onto a serving plate, allowing the caramel to drip down the sides. Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (130g)

375 kcal / 1569 kJ

Carbs

27g

10% of RDA

Fat

26g

37% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

26 g

29% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For an extra smooth flan, whisk the egg mixture gently and avoid over-whisking, which can create air bubbles.

The water bath is essential for even cooking and prevents the flan from curdling or becoming rubbery.

If the flan is browning too quickly on top, loosely cover the baking dish with foil during the last 15 minutes of baking.

For a stronger espresso flavor, use espresso powder in addition to the brewed espresso.

Cooking Equipment

Oven

Stove

4 small ramekins

Baking dish (for water bath)

Wine Pairings

No wine pairing suggestions available for this recipe.

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