Ingredients Weight Measure
Sugar 2 oz. 1/4 cup
Egg yolks 12 ea.
Heavy cream 3 cups
Sugar 4 oz. 1/2 cup
Grand Marnier® 1 oz. 2 Tbsp.

Spicy Orange Vanilla Sauce (yields 3 cups)

Ingredients Weight Measure
Instant vanilla pudding 6 oz. 1 box
Milk 24 oz. 3 cups
Cointreau® 2-1/2 oz. 5 Tbsp.
TABASCO® brand Original Red Sauce 2 tsp.

Spicy Orange Fruit Topping

Ingredients Weight Measure
Cointreau® 4 oz. 1/2 cup
Sugar 1-1/2 oz. 3 Tbsp.
Water 1 oz. 2 Tbsp.
TABASCO® brand Original Red Sauce 2 tsp.
Lime juice 4 oz. 1/2 cup
Cinnamon 1/4 tsp.
Orange segments 16 oz. 2 cups


  1. In a small sauté pan, caramelize 2 oz. sugar. Place 2 tsp. of caramelized sugar in bottom of each of 8 5-oz. ramekins. Combine egg yolks, heavy cream, 4-oz. sugar and Grand Marnier® with a whisk until frothy. Pour 5-oz. of each mixture into each ramekin. Bake in a 350°F oven in a water bath for 30-35 minutes.
  2. To prepare the Spicy Orange Vanilla Sauce, combine all ingredients in a blender or food processor and mix well.
  3. To prepare the Spicy Orange Fruit Topping, combine Cointreau®, sugar, water, TABASCO® Sauce, lime juice and cinnamon and mix well. Add orange segments and marinate. Hold chilled for service.
  4. For each serving , ladle 1 oz. of Spicy Orange Vanilla Sauce on a plate. Lay flan on top of sauce. Top flan with Spicy Orange Fruit Topping as desired.

Yield: 8 5-oz. flans