Ring Of Orange Flan

Instructions

1. Preheat your oven to 350°F (175°C) and have a deep roasting pan ready that can fit your flan mold for a water bath.

2. In a medium saucepan over medium heat, melt the sugar. Stir occasionally until the sugar is completely melted and turns a golden amber color. Be cautious as the sugar will be very hot.

3. Carefully pour the melted sugar into the bottom of a 10-inch flan mold, tilting the mold to evenly coat the bottom with the caramel. Allow the caramel to cool and harden.

4. In a mixing bowl, whisk together the orange juice, orange zest, eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.

5. Strain the flan mixture through a fine mesh sieve to ensure a smooth texture, then gently pour the mixture over the caramel in the flan mold.

6. Cover the flan mold with aluminum foil, ensuring it is secure, to prevent water from getting into the flan during baking.

7. Place the flan mold inside the roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the flan mold, creating a water bath.

8. Bake the flan in the preheated oven for about 1 hour, or until the center is just set but still slightly jiggly. Test for doneness by inserting a toothpick into the center – it should come out clean.

9. Remove the flan from the oven and let it cool to room temperature. Then, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set completely.

10. To serve, carefully run a knife around the edges of the flan to loosen it from the mold. Place a serving platter on top of the mold and flip it over to release the flan onto the platter, allowing the caramel to drizzle over the top.