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Flan has a reputation for being fussy. Not because of the ingredients, but because of the method. Traditionally, it’s baked in a water bath, lowering a dish into hot water, trying not to splash, hoping it all stays level in the oven. It works. But it’s also the part that makes people hesitate.

We skip it entirely.

Cast iron changes the equation. Because it heats slowly and holds temperature, it naturally evens out the oven’s heat. Instead of relying on a water bath to buffer the custard, the pan does that work for you. From there, it’s just a matter of adjusting the bake.

We lower the oven temperature and let the custard cook low and slow (usually around 225°F) so it sets gently without overcooking.

To mimic the soft steam of a water bath, we cover the skillet tightly with foil and pierce a few small holes across the top. The foil traps just enough moisture, while the low heat keeps everything steady.

No roasting pan. No boiling water. No extra step to worry about.


Field Note:

This version is a Mexican Flan de Naranja, with fresh orange juice and zest for a subtle citrus note. If you’d rather keep it classic, swap the orange juice for more milk and lean on the vanilla instead. The method stays exactly the same.


*adapted from Amy Shurts

Recipe: Cast Iron Flan de Naranja

Print Recipe

Flan Ingredients 

  • 1 cup sugar
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup whole milk
  • 3 large eggs
  • 3 large egg yolks
  • ¼ cup fresh orange juice
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 1 Tbsp cornstarch
  • ½ tsp kosher salt 
  • 1 cup heavy cream

 

Tools

No.8 Field Skillet 

Resources

The Field Method 

To Make Flan de Naranja 

1.

Preheat oven to 225°F

2.

Make the caramel: Add the sugar to a heavy saucepan over medium-high heat. Cook, stirring constantly, until it melts and turns a deep golden amber, about 8–10 minutes. Watch closely toward the end as it moves quickly. Carefully pour the caramel into a well-seasoned No.8 skillet, tilting to coat the bottom evenly. Set aside to cool and harden.

3.

In a blender, food processor or with an immersion blender, combine the condensed milk, whole milk, eggs, egg yolks, orange juice, zest, vanilla, salt and cornstarch. Blend until smooth, about 1 minute. Add the cream and pulse a few times to incorporate but do not overmix. You want to limit the amount of air bubbles in the mixture. Strain and pour the custard over the cooled caramel.

4.

Wrap the skillet tightly with a double layer of foil, then pierce a few small holes across the top. Try to pull the foil tight across top of the skillet to ensure it is not touching the liquid. Then, place the skillet on a sheet tray to catch any overflow.

5.

Bake for 1 hour 30 minutes, until the edges are set and the center still has a slight wobble. In truth, custards are finicky and we always opt to use a thermometer here to ensure the perfect bake. If you have one, you are looking for the center of the flan to hit an internal temperature of 175°F.

6.

Remove from the oven and let cool at room temperature. Transfer to the refrigerator and chill for at least 4 hours, or overnight.

7.

When ready to serve, run a knife around the edge of the skillet.Place a large plate over the top and carefully invert. Lift the skillet and let the caramel run over the flan.*

*We found that some of the caramel will remain in the skillet. The easiest way to get this out is to put ½ cup of water in your skillet and place it over medium heat for 1-2 min. The hard caramel sheet will become soft and pop right out!

 

Seasoning Rating: Better

The caramel layer and custard keep fat in contact with your skillet throughout the bake, but orange juice in the filling brings acidity into the mix. Clean up promptly after serving to keep your seasoning in good shape.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

 

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