Orange Flan

Orange Flan
A Citrus Twist To This Classic Spanish Dessert!
Difficulty: Easy

Ingredients
1 cup granulated sugar
2 tbsp water
Drop of lemon juice
1 (14-ounce) can sweetened condensed milk
1 tsp orange zest
1/2 cup freshly-squeezed orange juice
1/4 cup half and half cream or milk
5 large eggs
2 drops pure orange oil (optional)
1/4 cup orange liqueur

Directions
In a heavy saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalizing). Cook, stirring constantly, until sugar dissolves and mixture just begins to simmer. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that the caramel coats the bottom). Watch it carefully, it can go past the light brown stage quickly and burn. Set aside and cool.
Preheat oven 325 Degrees F.  Whisk together remaining ingredients (or blend in a blender). Pour custard over caramel.
Bake flan ramekins in a water bath.  Cook flan until still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 15 minutes before serving.
Serves 6