A delightful twist on the classic flan, featuring a hint of citrus and a creamy texture.
Heat the sugar in a heavy skillet over medium heat, stirring constantly until it melts and turns golden brown.
Keep stirring the sugar to prevent it from burning and ensure an even caramelization.
Pour the caramel into a metal ring mold, tilting to coat the bottom evenly.
Work quickly as the caramel hardens fast once removed from heat.
In a mixing bowl, whisk the eggs lightly.
Avoid over-whisking to prevent incorporating too much air.
Add the milk, sugar, vanilla extract, and orange zest to the eggs and mix until combined.
Ensure the sugar is fully dissolved for a smooth custard.
Place the caramel-coated mold in an oven-safe pan and pour the custard mixture into the mold.
Use a fine mesh strainer to pour the custard mixture for an extra smooth texture.
Pour hot water into the pan around the mold to create a water bath, about 1 inch deep.
The water bath helps in even cooking and prevents the custard from cracking.
Bake in a preheated oven at 325°F for about 60 minutes or until a knife inserted in the center comes out clean.
Check the flan at the 50-minute mark to avoid overcooking.
Remove the mold from the water bath and let it cool on a wire rack.
Cooling the flan gradually helps it set properly.
Chill the flan in the refrigerator for at least 3 hours.
Chilling enhances the flavors and ensures the flan is firm.
Run a spatula around the edges of the mold to loosen the flan, then invert it onto a serving platter.
Gently tap the mold to help release the flan without breaking it.
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