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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Caramel Orange Flan

Source: dLife

A wonderful choice for flan lovers: the orange-flavored, creamy custard is light yet very satisfying.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	120.0

Total Carbs	19.9 g

Dietary Fiber	0.1 g

Sugars	19.7 g

Total Fat	2.5 g

Saturated Fat	0.8 g

Unsaturated Fat	0.3 g

Potassium	755.1 mg

Protein	5.5 g

Sodium	67.2 mg

Dietary Exchanges 2.5 Fat, 0.3 Fruits, 0.5 Meat, 0.2 Milk, 0.6 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup sugar 1.0
1 tbsp cold water 3.0
3 each eggs 0.25
0 1/4 cup frozen orange juice concentrate 12.0
12 oz evaporated skim milk 0.5
0 1/2 cup fat free milk 2.0
2 tsp vanilla extract 0.125
0.125 tsp almond extract

Directions

Preheat oven to 300ºF. In a small, heavy saucepan, combine 1/4 cup sugar with the water, and cook over medium-low-heat until the sugar dissolves stirring frequently.
Increase heat and boil without stirring until sugar turns deep golden brown, swirling the pan occasionally.
Immediately pour the caramel into six 6-ounce custard cups, and carefully tilt the cups slightly, covering as much of the bottoms (but not the sides) as possible.
Set the cups aside, and in large a bowl, whisk the eggs, orange juice concentrate, and remaining 1/4 cup sugar. Gradually whisk in both the milks and extracts, and divide the custard among the prepared cups, and place the cups in a large baking pan.
Add enough hot water to the pan to come halfway up the sides of the cups, and bake until the custards are set, about 80 minutes, and remove the cups from the water, and cover, and refrigerate overnight. Run a small, sharp knife around the custard sides to loosen.
Invert custard onto each plate, or eat inside the cup.