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A Glorious 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.

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 black table next to 3 stacked ramekins and a flower an arrangement 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:

For more inspiration, follow me on instagram @shekeepsalovelyhome and pinterest! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

5 from 1 vote
Grand Marnier Flan
Prep Time
30 mins
Cook Time
45 mins
Setting Time
1 d
Total Time
1 d 1 hr 15 mins
 
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.

Course: Dessert
Cuisine: French
Keyword: Grand Marnier
Servings: 6 flans
Calories: 292 kcal
Author: Genevieve Morrison
Ingredients
For the caramel
  • 1 cup white sugar
  • 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
Instructions
  1. Preheat the oven to 320
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Once your caramel is the color of a warm mahogany, pour it into your ramekins.
  7. Pour your whole milk and vanilla extract into your pot and heat to almost boiling. Stirring occasionally.
  8. 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.
  9. 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.
  10. 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.
  11. You'll know your flan is done when the edges become golden.
  12. Very carefully remove the pan and ramekins once done. Refrigerate for 24 hours before serving.
Recipe Notes

When you're ready to serve, simply place a butter knife into the side of your ramekins, and quickly flip over onto a plate. All the beautiful caramel will run down the sides, so make sure your plate isn't too flat 😉

 

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

Nutrition Facts
Grand Marnier Flan
Amount Per Serving (1 Flan Custard)
Calories 292 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 100mg 33%
Sodium 70mg 3%
Potassium 138mg 4%
Total Carbohydrates 53g 18%
Sugars 53g
Protein 5g 10%
Vitamin A 5.3%
Calcium 10.3%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

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This glorious Grand Marnier flan is so smooth, so creamy and not

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2 Comments

  • Reply
    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 🙂

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