Blood Orange Flan Recipe (2024)

In reading Mary Beth's comment, I am disappointed that this may not work out well - wonder if its best to use a tried and true basic flan recipe (this one sounds too overworked) but use the blood orange for the caramel layer and the sauce.

I've made this twice. Carefully. And each time the custard ended up rather loose and sort of curdled looking when unmolded.

I didn’t add any juice to the cream mixture, for fear of curdling. Question: I’ve learned that when a custard is set, it jiggles AND a knife comes out clean. But the done flan is not supposed to jiggle here? Does it jiggle if you cook it too much or too little? When I cooked 40 minutes with 4 ounce cups, they were definitely over cooked. Caramel and sauce were good.

I made this twice in 2 days and it came out like sweet scrambled eggs BOTH times - disgusting! His tangerine flan recipe is excellent, so I don't know why this one is so bad.

The mixture curdled when the juice was added. For a good flan it should remain smooth. Disappointed in this recipe or lack of detailed explanation for step 3

I don't know about you, but the blood orange juice in the custard turned its color gray! So the sprightly yellow in the picture accompanying the recipe is unrealistic. My blood oranges were far from sweet, and maybe I burnt the caramel (though it looked fine), because the flan was bitter. I compensated with maple whipped cream. So no, not a success.

My first try also curdled after baking (but did not curdle after adding orange juice into the milk mixture). I changed baking temperature to 325 F, used hot tap water instead of boiling water, and baked around 40 min. Then the texture came out mostly smooth, w/ only a few tiny holes on the sides of the flans.

I made this, using a recipe from SaltyCocina. Since so many said they couldn't taste the spices, I doubled them. In retrospect, I would have doubled the fennel, but not the cardamom. Yummy tasting otherwise, even my toddler enjoyed it.

I concur with Wendy. We loved the flavor of this flan but really disliked the texture. It had more of a wet scrambled egg feel to the dish. I'm going with a tried and true form and creamy flan but will use this caramel.

I did not make this flan, but I did make the blood orange sauce to go with a hazelnut cake (the cake called for poached pears but I had the wrong variety). I wanted something fruity. Unfortunately the blood oranges are too bitter despite the sugar syrup. Some liked it (my 11-year old grandson and my husband) and others did not — could be simply a matter of taste buds. I’ll try the sauce again with a different variety of orange.

Made this for quarantine Thanksgiving and while delicious, after three hours of labor, I was disappointed by the texture. The custard curdled when I added the orange juice, even though I made sure it was 160 degrees (per a commenter's suggestion) when I added it. This made straining the custard arduous but I soldiered on, hoping that squeezing the curdled cream through the sieve would smooth out the texture. If the editors could address this issue, I'd be tempted to try again.

This took four hours and was a disappointment. The flavors were amazing but I would try a different flan recipe next time.

I have a suggestion for those who are having issues with the milk curdling, using this recipe from Epicurious - Honey-Lemon Custard with Fruit, they recommend having the cream/milk temperature to 160F before adding the lemon juice, and it works. The acid will not curdle the milk at that temperature.

I’ve made this once- it’s spectacular! I had to cook it 15 minutes longer than recommended, possibly because I used a toaster oven.

I had a hard time making the sauce with the fruit juice – it was way too hard. But the flan itself was great. I tend to prefer subtler flavors, so I think next time I will skip the sauce altogether.

Unlike Mary Beth, both times Ive made this flan it has set perfectly. This flan is meant to be made in 4 oz ramekins, the smallest ones I’ve found, anything larger and it will not set properly. My one complaint is that the blood orange is lost in the cardamom and just comes off as tart. Thats fine, but really is a failure to showcase one of the main ingredients.

Mine also curdled, although it tasted delicious. I found that when I added the orange juice to the caramelized sugar [off burner] the mixture burned a lot more.