Flan

Directions

1. 1
   PREHEAT OVEN TO 350F (180C).
2. 2
   Warm a 1-quart souffle dish by placing it in oven 5 to 6 minutes.
3. 3
   Meanwhile, heat 1/2 cup granulated sugar in a saucepan over high heat until it begins to melt.
4. 4
   Cook, stirring constantly with a wooden spoon, until sugar liquefies.
5. 5
   Reduce heat and cook, stirring constantly, until deep golden.
6. 6
   Remove from heat.
7. 7
   Pour caramel into warmed souffle dish, turning dish to coat bottom and sides.
8. 8
   Invert dish onto lightly buttered aluminum foil.
9. 9
   Cool.
10. 10
    Heat the milk, cream and vanilla until hot; do not boil.
11. 11
    Remove from heat.
12. 12
    Beat the eggs and the egg yolks in a large bowl until light colored.
13. 13
    Whisk in the remaining 3/4 cup sugar and beat until light and lemon-colored.
14. 14
    Stir in the orange juice.
15. 15
    Slowly whisk in warm milk mixture.
16. 16
    Pour custard into prepared dish.
17. 17
    Place dish in a roasting pan and pour boiling water into pan to come halfway up the sides of dish.
18. 18
    Bake until a knife inserted in center comes out fairly clean, about 1 hour.
19. 19
    Do not let water boil.
20. 20
    Cool on a wire rack; refrigerate, covered, overnight.
21. 21
    To unmold flan: Heat 1-inch water in a large skillet to boiling; turn off heat.
22. 22
    Dip a knife in water and run around edge of flan.
23. 23
    Dip bottom of souffle dish into water for a few seconds.
24. 24
    Place a serving dish over top and invert onto dish.
25. 25
    To double recipe, make it twice.
26. 26
    For individual custard cups, increase sugar for caramel to 1 cup.