Custard with Rosemary Orange Caramel

Blender Flan

Rosemary Orange Caramel:

  • 2 cups water
  • 2 sprigs rosemary
  • 1/2 orange (zested in large strips)
  • 1 cup granulated sugar


  • 8 ounces cream cheese (softened)
  • 1/2 cup granulated sugar
  • 14 ounces sweetened condensed milk
  • 1 cup evaporated milk
  • 6 eggs (room temperature)
  • 1 tablespoon orange juice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon Kosher salt
step-by-step directions
step-by-step directions
  • Preheat oven to 350ºF.
  • For the Rosemary Orange Caramel: Bring water to a boil in a small pot. Add the rosemary, orange zest and reduce to a simmer. Cook until water has reduced by half. Pour mixture through a strainer, reserving water and discarding rosemary and zest.
  • Return water to the pot and add sugar, stir to dissolve over medium heat. Increase heat to medium-high and cook until mixture turns golden brown, about 10 minutes. Remove from heat and evenly distribute between 12 ramekins, swirling each to evenly coat the bottom. Set in a baking dish or roasting pan to rest.
  • For the Custard: Combine the ingredients in a blender and process on low until evenly smooth. Do not over-mix. Divide the mixture between the 12 caramel-coated ramekins. Fill the baking dish or roasting pan with enough water to come half way up the ramekins.
  • Carefully place in the oven and bake for 25-30 minutes, until custard has a slight jiggle and a toothpick comes out clean when inserted into the center.
  • Remove from oven and allow to cool in the water for 10 minutes. Remove from water and dry ramekins before placing in the fridge to cool for 1 hour.
  • To serve, loosen flan with a paring knife that you run around the edges of the ramekin. Flip each onto a plate, topping with any caramel left in the ramekin.
Similar categories: Desserts Courses & Meals

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Blender Flan

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