• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
    • Facebook
    • Instagram
    • Pinterest
She Keeps a Lovely Home
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
×

Home » All Recipes & Inspiration » A Glorious Grand Marnier Flan

A Glorious Grand Marnier Flan

Published: Jan 15, 2018 · Modified: Mar 3, 2021 by Genevieve Morrison · This post may contain affiliate links

Jump to Recipe Print Recipe

This glorious Grand Marnier flan is so smooth, so creamy and not “eggy” at all. It’s a delicate custard with just a hint of orange essence, complementing its dreamy, caramel goodness.

A Grand Marnier Custard on a white plate on a black table.

A Glorious Grand Marnier Flan

I made this dessert for a Baby’s Breath-Inspired dinner party and I was a little nervous that it would be too rich a dessert to pair with my very rich rich dinner. It was actually perfect!

Even though it’s full of flavor, its texture is so delicate and silky smooth that it feels light. I topped it with a little fresh cream and served it with a lovely dessert port.

*Important note! You’ll want to make this flan 24 hours before you intend to serve it. It needs at least a day (if not 2) for the caramel to infuse the custard.

A bottle of Grand Marnier on a table next to 3 ramekins and bouquet of baby's breath and roses.

Grand Marnier Flan – Step by Step:

Preheat your oven to 320, and create a “bain marie.” Lay a towel into the bottom of your pan, and place your ramekins on top. Fill the pan with water about half-way up the ramekins. The towel will prevent them from sloshing around in the water. Set aside.

A step by step image showing the process of making flan.

1. Combine 3½ tbsp. of water and 1 cup of sugar in a saucepan to make your caramel. This process will take about 10 minutes.

Heat over a medium flame and let it start to bubble. Resist every urge to stir it. (I have a hard time with this. I just want to stir it so much, but it doesn’t help).

2. After about 6-7 minutes, the color of your caramel will appear to have a golden blonde color. This is when you want to add your Grand Marnier. Pour quickly, pick up the sauce pan and swirl the pan fast.

You want it to steam off a bit. Swirl for about 15 seconds, and return the pan to the flame.

3. Watch the color of the caramel closely. When it appears to be darkening to a deep cherry brown, quickly lift the pan and swirl again.

The sugar will continue to cook in the pan even when it’s not over the flame and burns quickly if it’s left too long.

4. Once your caramel is the color of a warm mahogany, pour it into your ramekins.

5. Pour your whole milk and vanilla extract into your pot and heat to almost boiling. Stirring occasionally.
 Whisk 3 eggs into a measuring cup or bowl with 6 tbsp. of sugar.

Pour the sugar/egg mixture through a mesh strainer to strain out any extra eggy bits, and return to your cup or bowl.

Slowly (very slowly) pour your sugar/egg mixture into your milk while constantly stirring with your other hand – otherwise the eggs will simply become a scrambled egg mixture in the milk.

6. To ensure your flan is extra smooth, strain the entire custard mixture through your mesh strainer and then pour into your ramekins evenly. Place on the bottom rack, and bake for 45 minutes to an hour.

7. You’ll know your flan is done when the edges become golden.
 Very carefully remove the pan and ramekins once done. Refrigerate for at least 24 hours before serving.

A flan with golden edges in a ramekin inside an oven.

A flan custard on a white plate with a dollop of whipped cream on top.

Here Are a Few More Sweet Treats for Your Next Party:

  • Super Simple Mini Pumpkin Pies
  • Sunshine lavender Lemon Bars
  • Lemon Cheese Cake Mousse
  • Peach Raspberry Crisp

And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”

A flan on a plate, surrounded by caramel and topped with whipped cream.

Grand Marnier Flan

This glorious Grand Marnier flan is so smooth, so creamy and not “eggy” at all. It’s a delicate custard with just a hint of orange essence, complementing its dreamy, caramel goodness.
You'll require a deep baking pan, 6 ramekins, a dish towel, a mesh strainer, a medium-size pot and a small sauce pan. Preferably, you'll want to use a white sauce pan so you can see the color changes of your caramel easily.
4.50 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 30 minutes
Cook Time: 45 minutes
Setting Time: 1 day
Total Time: 1 day 1 hour 15 minutes
Servings: 6 flans
Calories: 292kcal
Author: Genevieve Morrison

Ingredients

For the caramel

  • 1 cup white sugar
  • 3½ tbsp. water
  • 2 tbsp. Grand Marnier

For the custard

  • 2 cups - plus 2 tbsp. whole milk
  • 1 tbsp. vanilla extract I use Nielsen-Massey Madagascar Bourbon vanilla extract
  • 3 large eggs
  • 6 tbsp. white sugar
US Customary - Metric

Instructions

  • Preheat the oven to 320
  • Create your "bain marie." Lay your dish towel into the bottom of your pan, and place your ramekins on top. Fill the pan with water about half-way up the ramekins. The towel will prevent them from sloshing around in the water. Set aside.
  • Combine 3½ tbsp. of water and 1 cup of sugar in a saucepan to make your caramel. This process will take about 10 minutes. Heat over a medium flame and let it start to bubble. Resist every urge to stir it. (I have a hard time with this. I just want to stir it so much, but it doesn't help).
  • After about 6-7 minutes, the color of your caramel will appear to have a golden blonde color. This is when you want to add your Grand Marnier. Pour quickly, pick up the sauce pan and swirl the pan fast. You want it to steam off a bit. Swirl for about 15 seconds, and return the pan to the flame.
  • Watch the color of the caramel closely. When it appears to be darkening to a deep cherry brown, quickly lift the pan and swirl again. The sugar will continue to cook in the pan even when it's not over the flame and burns quickly if it's left too long.
  • Once your caramel is the color of a warm mahogany, pour it into your ramekins.
  • Pour your whole milk and vanilla extract into your pot and heat to almost boiling. Stirring occasionally.
  • Whisk 3 eggs into a measuring cup or bowl with 6 tbsp. of sugar. Pour the sugar/egg mixture through a mesh strainer to strain out any extra eggy bits, and return to your cup or bowl.
  • Slowly (very slowly) pour your sugar/egg mixture into your milk while constantly stirring with your other hand – otherwise the eggs will simply become a scrambled egg mixture in the milk.
  • To ensure your flan is extra smooth, strain the entire custard mixture through your mesh strainer and then pour into your ramekins evenly. Place on the bottom rack, and bake for 45 minutes to an hour.
  • You'll know your flan is done when the edges become golden.
  • Very carefully remove the pan and ramekins once done. Refrigerate for 24 hours before serving.

Nutrition

Serving: 1Flan Custard | Calories: 292kcal | Carbohydrates: 53g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 70mg | Potassium: 138mg | Sugar: 53g | Vitamin A: 265IU | Calcium: 103mg | Iron: 0.4mg

SaveSave

SaveSave

« The “Distract-A-Bee” Ginger Rose Cocktail
Crispy, Spicy, Baked Kale Chips »
  • Facebook4
  • Twitter

Reader Interactions

Comments

  1. Rona Defrank

    November 25, 2018 at 7:54 am

    Hello, This is a lovely recipe, thank you for taking the time to write the article. I am a foodie lover and We enjoy making bread and butter pudding.

    Reply
    • Genevieve Morrison

      November 25, 2018 at 1:43 pm

      Thank you! Gosh, I don’t think I’ve ever had butter pudding. I’ll have to research that 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

Primary Sidebar

Hello there!

Hello there!

My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

Get Your Free e-book!

The cover of a cookbook that says "Elegant Appetizers” with deviled eggs on a marble background with flowers in the corners.

Spring Recipes

6 mini croque monsieur with a small ham rose garnishes and parsley on a wooden cutting board, surrounded by flowers.

Mini Croque Monsieur

A lavender lemon Easter tart, garnished with flowers, berries and chocolate eggs on a table with a lace cloth.

Lavender Lemon Easter Tart

A bowl of yogurt and cherries on a table beside a cherry blossom.

Greek Yogurt with Cherry Spoon Sweets

A green cocktail on a black table, garnished with aren flowers, cucumber and a ball of honeydew with cucumbers in the glass.

Honeydew & Cucumber White Sangria

Coconut cauliflower rice in a bowl, topped with a cilantro leaf, on a table with lace.

Crispy Coconut Cauliflower Rice

1 deviled egg on marble, garnished with flowers, cilantro and mustard caviar beside 3 scattered flowers.

Boursin Deviled Eggs

Featured In

A list of 7 logos.

My Web Stories

A title that says "Beautiful Spring Canapés" over an image of appetizers.

Footer

  • Facebook
  • Instagram
  • Pinterest

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Newsletter

  • Sign Up! for my newsletter

Contact

  • Email Me!

Copyright © 2020 She Keeps a Lovely Home