Orange-Scented Flan

Directions

1. 1
   Preheat the oven to 325 degrees.
2. 2
   To make the caramel, combine the sugar and water in a medium saucepan.
3. 3
   Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan.
4. 4
   Cook over medium-low heat, without stirring, until the mixture turns a light amber color.
5. 5
   Pour into an 8-cup souffle dish and set aside.
6. 6
   To make the custard, place the milk and zest in a medium saucepan.
7. 7
   Bring the milk to a boil over medium heat, cover, remove from heat and let stand 10 minutes.
8. 8
   Meanwhile, in a large bowl, whisk together the eggs, yolks and sugar.
9. 9
   Whisking constantly, pour the milk into the eggs.
10. 10
    Add the salt and strain the custard into the souffle dish.
11. 11
    Let stand 2 to 3 minutes and skim the foam from the top.
12. 12
    Place the souffle dish in a deep baking pan and pour enough hot water in the pan to reach halfway up the sides of the dish.
13. 13
    Bake until the flan is just set (it will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 1 1/2 hours.
14. 14
    Remove from the oven and remove the souffle dish from the water.
15. 15
    Let stand at least 30 minutes before serving or refrigerate, loosely covered, and serve chilled.
16. 16
    To serve, run a small knife around the edge of the dish to loosen the flan.
17. 17
    Turn out onto a rimmed serving dish.
18. 18
    Slice into wedges and spoon caramel over each piece.