Flan de Naranja

Directions

1. 1
   Preheat the oven to 350F and bring a kettle of water to a boil.
2. 2
   Combine 1/2 cup of the sugar and 1/4 cup water in a small heavy saucepan over low heat.
3. 3
   Cook, shaking the pan occasionally (its best not to stir), until the sugar liquefies and turns clear, then golden brown, about 15 minutes.
4. 4
   Remove from the heat and immediately pour the caramel into the bottom of a flat ovenproof bowl or gratin dish, or 4 individual ramekins.
5. 5
   Beat the eggs and yolks with the remaining 1/2 cup sugar until pale yellow and fairly thick.
6. 6
   Gradually add the orange juice to the egg mixture, stirring constantly.
7. 7
   Stir in the zest and pour the mixture into the prepared bowl or ramekins and place in a baking pan, adding hot water to within about 1 inch of the top.
8. 8
   Bake for about 40 (for the ramekins) to 50 (for the bowl) minutes, or until the center is barely set.
9. 9
   (Its best to start checking after 30 minutes or so, to avoid overcooking.)
10. 10
    Serve warm or at room temperature or cover and refrigerate for a day or so; you can serve by spooning from the bowl, or in the ramekins.
11. 11
    Or you can unmold by putting the cups in a bowlful of hot water for 30 seconds or so, then inverting; spoon any melted caramel on top of the custards.