-
1
PREHEAT OVEN TO 350F (180C).
-
2
Warm a 1-quart souffle dish by placing it in oven 5 to 6 minutes.
-
3
Meanwhile, heat 1/2 cup granulated sugar in a saucepan over high heat until it begins to melt.
-
4
Cook, stirring constantly with a wooden spoon, until sugar liquefies.
-
5
Reduce heat and cook, stirring constantly, until deep golden.
-
6
Remove from heat.
-
7
Pour caramel into warmed souffle dish, turning dish to coat bottom and sides.
-
8
Invert dish onto lightly buttered aluminum foil.
-
9
Cool.
-
10
Heat the milk, cream and vanilla until hot; do not boil.
-
11
Remove from heat.
-
12
Beat the eggs and the egg yolks in a large bowl until light colored.
-
13
Whisk in the remaining 3/4 cup sugar and beat until light and lemon-colored.
-
14
Stir in the orange juice.
-
15
Slowly whisk in warm milk mixture.
-
16
Pour custard into prepared dish.
-
17
Place dish in a roasting pan and pour boiling water into pan to come halfway up the sides of dish.
-
18
Bake until a knife inserted in center comes out fairly clean, about 1 hour.
-
19
Do not let water boil.
-
20
Cool on a wire rack; refrigerate, covered, overnight.
-
21
To unmold flan: Heat 1-inch water in a large skillet to boiling; turn off heat.
-
22
Dip a knife in water and run around edge of flan.
-
23
Dip bottom of souffle dish into water for a few seconds.
-
24
Place a serving dish over top and invert onto dish.
-
25
To double recipe, make it twice.
-
26
For individual custard cups, increase sugar for caramel to 1 cup.
