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1
In a 10- to 12-inch frying pan over high heat, tilt and shake 2/3 cup sugar often until it liquefies and turns amber, 3 to 5 minutes. At once, pour into a 10-inch pie pan (at least 6-cup capacity). Quickly tilt pan to spread syrup over bottom; it doesn't need to cover completely.
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2
Rinse orange and lemon; with a vegetable peeler, pare off colored parts of orange and lemon peel in thin strips. In unwashed frying pan, mix peel and remaining 1 cup sugar, pressing peel with a wooden spoon to release oils.
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3
Add milk and cream to citrus-sugar mixture. Set over medium-high heat and stir occasionally until steaming (do not boil). Cover pan and remove from heat; let stand 10 to 15 minutes.
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4
Meanwhile, in a bowl, beat egg yolks and port to blend. Pour hot milk mixture through a fine strainer into a 1-quart glass measure; discard peel. Gradually whisk milk mixture into egg yolk mixture until blended.
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5
Set caramel-lined pie pan in a slightly larger baking pan about 2 inches deep. Pour custard mixture over caramel. Carefully transfer both pans to a 350u00b0 regular or convection oven. Pour about 1 inch boiling water into outer pan.
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6
Bake until center of custard barely jiggles when pie pan is gently shaken, 40 to 45 minutes. Lift custard from hot water and chill until cold, about 1 1/2 hours; cover and chill at least 12 hours or up to 2 days.
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7
Run a knife between flan and pan edge. Invert a large rimmed platter over flan; holding pan and platter tightly together, invert and let flan and syrup slip out. Lift off pan.
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8
Cut flan into wedges and use a pie server to transfer to plates. Spoon syrup equally over portions; garnish with sliced strawberries, if desired.
