Caramel-Coated Orange Flan

Gloria Kaufer Greene of Columbia, erstwhile nutrient exertion of Baltimore Jewish Times, developed this mentation of a flan for Passover by substituting orangish foodstuff for the accepted beverage oregon cream. Because the foodstuff is acidic, the custard won't beryllium perfectly smooth, but it has a fresh, tart flavor.

Adapted from "The New Jewish Holiday Cookbook," by Gloria Kaufer Greene (Times Books, 1999).

Ingredients

Nutritional Facts

Per serving

• Calories

  201

• Fat

  4 g

• Saturated Fat

  1 g

• Carbohydrates

  35 g

• Sodium

  59 mg

• Cholesterol

  176 mg

• Protein

  6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The New Jewish Holiday Cookbook," by Gloria Kaufer Greene (Times Books, 1999).

Tested by Leigh Lambert.

Published March 11, 2026