Orange-Infused Flan

Orange-Infused Flan
Staff Writer
Orange-Infused Flan

Pan American Restaurant

Orange-Infused Flan

Saul Flores suggests pairing the flan with an ice wine (the chef recommends Inniskillin from Canada as agreat option) — both have a beautiful caramel taste and notes of citrus that play well off one another. He says it’s like you’re drinking the flan and eating it at the same time. Flores explains that this recipe is his take on a traditional Easter dessert. — Molly Aronica


Combine the sugar with 1/3 cup water in a small saucepan and cook over high heat until it becomes a dark amber-colored caramel. Pour the caramel into the bottom 9-inch round metal cake pan; let cool. Preheat the oven to 350 degrees.

Meanwhile, combine the rest of ingredients in a blender for 30 seconds; skim off foam and pour the mixture into the pan over the cooled caramel. Cook the flan in a water bath for 55 minutes. Let it cool completely and then run a knife around edges and flip carefully onto a serving plate.


Calories per serving:

5,904 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, Kosher

Daily value:



  • Fat 276g 425%
  • Carbs 766g 255%
  • Saturated 163g 817%
  • Fiber 0g 0%
  • Trans 0g
  • Sugars 764g
  • Monounsaturated 81g
  • Polyunsaturated 15g
  • Protein 109g 219%
  • Cholesterol 1,953mg 651%
  • Sodium 1,561mg 65%
  • Calcium 2,919mg 292%
  • Magnesium 285mg 71%
  • Potassium 3,810mg 109%
  • Iron 6mg 34%
  • Zinc 13mg 84%
  • Phosphorus 2,879mg 411%
  • Vitamin A 3,147µg 350%
  • Vitamin C 18mg 30%
  • Thiamin (B1) 1mg 72%
  • Riboflavin (B2) 5mg 316%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 1mg 56%
  • Folic Acid (B9) 251µg 63%
  • Vitamin B12 9µg 151%
  • Vitamin D 19µg 5%
  • Vitamin E 9mg 47%
  • Vitamin K 22µg 27%
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