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1
Heat the sugar in a medium saucepan over medium heat until it begins to melt.
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2
Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
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3
Stir in the orange zest and cook 30 seconds.
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4
Pour into a 9-inch round cake pan tilt to coat.
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5
Let harden, about 10 minutes.
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6
Preheat the oven to 350 degrees F.
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7
Dissolve the espresso powder in 1 T warm water in a large bowl.
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8
Whisk in the eggs.
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9
Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
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10
Pour the mixture through a fine-mesh sieve into the cake pan.
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11
Loosely cover the cake pan with foil (do not let the foil touch the custard).
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12
Line a roasting pan with a kitchen towel and set the cake pan on top.
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13
Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
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14
Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
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15
Remove from the oven and let cool in the water bath, about 1 hour.
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16
Remove from the water, cover with plastic wrap and chill at least 8 hours.
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17
Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
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18
Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
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19
Cut into wedges.
