Ingredients:
- 1 cup white sugar
- 14 oz. can sweetened condensed milk
- 1 cup whole milk
- 3 large eggs
- 3 large egg yolks
- ¼ cup freshly squeezed orange juice
- 1 Tbsp. grated orange peel
- 1 Tbsp. vanilla extract
- 1 Tbsp. cornstarch
- 1 cup heavy cream
Directions:
- Place sugar into a heavy saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color because it burns quickly.
- Carefully pour caramel syrup into a flan mold. Set aside to cool.
- Preheat the oven to 350 F. Place an oven rack in the middle position.
- Place sweetened condensed milk, whole milk, eggs, egg yolks, orange juice, orange peel, vanilla and cornstarch into a blender; blend until smooth, about 1 minute. Pour in cream and pulse several times to incorporate. Pour mixture over cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the filled flan mold carefully on the towel in the roasting pan and then place the roasting pan on the oven rack.
- Fill the roasting pan with enough boiling water to reach halfway up the sides of the flan mold.
- Bake in the preheated oven until the center of flan is set but still slightly jiggles when nudged, 45 minutes to 1 hour.
- Let cool and then refrigerate for at least 4 hours.
- To serve, run a sharp paring knife around the inside of the mold to release the flan. Place a serving plate on the mold and flip the mold over. Gently lift mold to release flan and allow caramel syrup to cascade over custard. Remove the mold.
