1 tablespoon water
1/2 cup granulated sugar
Preheat oven to 300 degrees F. Lightly butter 6 (4 ounce) ramekins or custard
Stir together the water and sugar in a heavy pot over medium-high heat. Using a
pastry brush dipped in water, brush the sides of the pot just above the sugar
about every 30 seconds to prevent crystals from forming. Cook the sugar until it
is a rich dark color.
As soon as this color is achieved, set the pot into a bowl of ice. Spoon the
cooled caramel into the ramekins or custard cups. If the caramel becomes too
thick or sets up completely, warm it over very low heat until it is pliable
Pour about 2 teaspoons caramel into each cup and tilt them from side to side to
coat the bottom. Reserve remaining caramel for garnish.
2 cups milk
Small pinch of salt
3 (2-inch) sticks canela
2 egg yolks
6 tablespoons granulated sugar
Peel the orange, leaving the peel as whole as possible, then remove the white
pith. Combine milk, salt and canela in a saucepan. Bring milk to a strong simmer
over medium-high heat, stir in the orange peel, and remove from the heat. Let
the milk cool for 30 minutes.
Combine eggs and egg yolks in a bowl and whisk in the sugar until the mixture is
blended but not foamy. Strain milk into the eggs and sugar and whisk until
blended. Pour the custard into the prepared cups.
Place the cups in a baking pan and place in the oven. Add water to 1/3 to 1/2 of
the way up the sides of the molds. Bake flans for 45 minutes to 1 hour, or until
Remove flans carefully from the water bath and allow them to cool to room
temperature. Cover tightly and refrigerate them at least 4 hours or overnight.
When ready to serve, loosen flans from the edges of the mold with a sharp knife
pressed firmly against the edges of the cups. Unmold directly onto serving
If making one large flan, put the serving plate on top of the mold and invert
them both in tandem. Lift the mold off carefully.
If desired, re-warm remaining caramel with a few drops of water and drizzle
around the flans.