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1
Preheat oven to 325F.
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2
Place eight 2/3-cup ramekins or custard cups on work surface.
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3
Stir 1 1/3 cups sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves.
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4
Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes.
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5
Immediately pour caramel into ramekins.
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6
Using oven mitts as aid, pick up each ramekin and tilt and rotate to coat sides with caramel.
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7
Place ramekins in large roasting pan.
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8
Using back of spoon, mash 1/2 cup sugar and lime peel in large bowl until sugar is moist and fragrant.
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9
Add eggs and yolks; whisk to blend.
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10
Bring cream and milk to boil in heavy medium saucepan.
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11
Gradually whisk cream mixture into egg mixture.
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12
Whisk in vanilla and salt.
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13
Ladle custard into caramel-lined ramekins.
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14
Pour enough hot water into roasting pan to come halfway up sides of ramekins.
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15
Bake flans until just set and beginning to color on top, about 45 minutes.
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16
Remove from water; let cool 45 minutes.
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17
Cover and refrigerate overnight.
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18
Cut around sides of ramekins to loosen flans.
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19
Invert flans onto plates.
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20
Garnish with lime slices, if desired.
