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1
Preheat the oven to 325 degrees.
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2
To make the caramel, combine the sugar and water in a medium saucepan.
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3
Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan.
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4
Cook over medium-low heat, without stirring, until the mixture turns a light amber color.
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5
Pour into an 8-cup souffle dish and set aside.
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6
To make the custard, place the milk and zest in a medium saucepan.
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7
Bring the milk to a boil over medium heat, cover, remove from heat and let stand 10 minutes.
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8
Meanwhile, in a large bowl, whisk together the eggs, yolks and sugar.
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9
Whisking constantly, pour the milk into the eggs.
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10
Add the salt and strain the custard into the souffle dish.
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11
Let stand 2 to 3 minutes and skim the foam from the top.
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12
Place the souffle dish in a deep baking pan and pour enough hot water in the pan to reach halfway up the sides of the dish.
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13
Bake until the flan is just set (it will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 1 1/2 hours.
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14
Remove from the oven and remove the souffle dish from the water.
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15
Let stand at least 30 minutes before serving or refrigerate, loosely covered, and serve chilled.
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16
To serve, run a small knife around the edge of the dish to loosen the flan.
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17
Turn out onto a rimmed serving dish.
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18
Slice into wedges and spoon caramel over each piece.
