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1
Make the caramel In a small saucepan, gently stir the sugar with the corn syrup, orange juice and 2 tablespoons of water.
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2
Bring to a boil over moderate heat.
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3
Cook, without stirring, until an amber caramel forms, 6 to 8 minutes.
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4
Brush down the side of the pan with a wet pastry brush if crystals form.
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5
Remove the pan from the heat and swirl in the grated orange zest.
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6
Working quickly, pour the caramel into eight 6-ounce ramekins, tilting to coat the bottoms.
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7
Make the custard Preheat the oven to 350.
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8
In a medium saucepan, combine the milk and cream and cook over moderate heat until it reaches 160, 5 to 7 minutes.
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9
Meanwhile, in a large heatproof bowl, whisk the eggs with the egg yolks, sugar, orange zest, vanilla extract and a pinch of salt.
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10
While whisking constantly, slowly add the hot milk mixture to the eggs.
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11
Strain the custard through a fine mesh sieve set over a large heatproof measuring cup.
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12
Line a roasting pan with a kitchen towel and set the ramekins on the towel.
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13
Pour the custard into the ramekins.
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14
Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins.
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15
Loosely tent the pan with foil and bake the flans for 35 to 40 minutes, until just set but still jiggly in the center.
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16
Using tongs, carefully transfer the ramekins to a rack and let the flans cool to room temperature.
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17
Cover with plastic wrap and refrigerate for at least 2 hours or, preferably, overnight.
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18
Run a thin knife around each flan.
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19
Invert a plate over each ramekin, then turn the flan out onto the plate, shaking the ramekin gently if necessary.
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20
Serve immediately.
