| 1 |
Preheat the oven to 350 F. In a small, heavy skillet over medium heat, cook 1/2 cup of the sugar, stirring frequently after it begins to bubble, until golden brown, 6 to 8 minutes. Be careful that it does not burn. Remove from the heat, divide the syrup among 6 to 8 custard cups (depending upon their size), or pour into a 2-quart ovenproof mold, and swirl to coat the bottom. |
| 2 |
In a small, heavy saucpan over medium heat, combine the cream, the remaining sugar, and vanilla, heat until bubbles gegin to form around the sides, and remove from the heat. In a mixing bowl, combine the eggs, orange juice, peel, and salt, and whisk until smooth and light. Add the cream mixture and mix well. |
| 3 |
Strain the mixture through a fine sieve into the caramelized custard cups or mold, place in a large pan, and fill the outer pan with lukewarm water two thirds the height of the cups or mold. |
| 4 |
Bake 1 hour for a large mold or slightly less for custard cups, or until a cake tester inserted in the flan comes out clean, then remove from the water bath, cool to room temperature, cover, and refrigerate. |
| 5 |
To unmold, run a knife along the edge of the mold and invert it onto a serving platter. Spoon the caramel over the flan and serve at once, garnished with the oranges. |
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