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1
Cut the zest of 2 of the oranges into long, very thin shreds with a knife, in a saucepan of boiling water blanch it for 1 minute, and drain it.
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2
In a small heavy saucepan boil the water and the Grand Marnier with the blanched zest and 1 cup of the sugar, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, for 5 minutes.
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3
Transfer the candied zest with a slotted spoon to a plate lined with wax paper and let it stand, uncovered, for 2 hours, or until it is dry.
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4
Cook the syrup over moderate heat, undisturbed, until it is a deep caramel and divide the caramel among eight 3/4-cup ramekins, coating the bottoms evenly.
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5
The candied zest and the caramel may be made and the ramekins coated 1 day in advance and the caramel and the candied zest kept separately, covered, at room temperature.
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6
In a saucepan simmer the milk with the remaining 1 cup sugar and the remaining zest for 5 minutes.
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7
In a bowl whisk together gently the egg yolks, the whole eggs, the orange-flower water, and the salt until the mixture is just combined.
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8
Discard the zest and add the milk mixture to the eggs mixture in a stream, stirring.
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9
Strain the custard through fine sieve into a large measuring cup or heatproof pitcher and divide it evenly among the ramekins.
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10
Put the ramekins in a baking pan, add enough hot water to the pan to reach halfway up the sides of the ramekins, and bake the flans, covered with a baking sheet, in the middle of a preheated 325F.
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11
oven for 1 hour to 1 hour and 10 minutes, or until they are just set but still tremble slightly.
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12
(The flans will continue to set as they cool.)
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13
Remove the ramekins from the pan, let the flans cool, uncovered, to room temperature, and chill them, covered, for 2 hours.
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14
The flans may be prepared up to this point 1 day in advance and kept covered and chilled.
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15
Run a thin knife around the edge of each flan, invert a dessert plate over each ramekin, and invert the flans onto the plates.
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16
Garnish the flans with the candied zest and the orange sections.
