Orange Custard with Orange Caramel Sauce

Related event: Dessert and wine pairing


Orange Custard with Orange Caramel Sauce



  • 1 14-ounce can sweetened condensed milk
  • 1 ½ cups half-and-half
  • 4 large eggs
  • 1 8-ounce package cream cheese
  • 2 tablespoons orange marmalade
  • Zest of 1 orange grated
  • ¼ cup orange liqueur Contreau or Gran Marnier

Orange Caramel Sauce:

  • 1 cup sugar
  • ¼ cup water
  • ½ cup orange juice
  • 2 tablespoons butter
  • ¼ cup cream


  • Preheat the oven to 350°F. and remove all but the bottom oven rack.
  • Prepare a rectangular loaf pan by lining it with parchment paper.

Mix the custard:

  • Combine the custard ingredients in a blender and blend until smooth.
  • Pour the custard mixture into the prepared loaf pan.


  • Put the loaf pan into a 11×13” baking dish and then put the baking dish into the preheated oven.
  • Pour hot tap water to almost fill the baking dish.
  • Bake until the custard is just set but still jiggles when shaken and a skewer stuck in about 1 inch from the edge comes out clean, about 1 hour. 25 minutes.
  • Carefully lift the loaf pan out of the baking dish.
  • Turn off the oven and let the water in the baking dish cool a little before moving it.
  • Refrigerate the custard to chill completely.

Orange sauce:

  • Put the sugar and water into a heavy bottomed sauce pan.
  • Bring to a simmer and stir until sugar is dissolved.
  • Bring to a boil and cook until the syrup caramelizes to a deep brown (washing down the sides of the pan if necessary to keep sugar crystals from forming).
  • Remove from heat and stir in the butter. The caramel will foam up, so be careful and use a long handled wooden spoon to stir.
  • Once the foaming has subsided, stir in the cream and then the orange juice.
  • Return to heat and cook until reduced to the desired consistency.

To serve:

  • Run a knife around the edge to loosen the flan.
  • Overturn a serving plate and remove the parchment paper.
  • Cut the custard into slices, drizzle the orange caramel sauce over the top of each slice, and serve.


(adopted from Indian Home Cooking by Suvir Saran and Stephanie Lyness’s Susan Aunty’s Orange Flan)