It's a flan from Venezuela, and tastes great in itself. Infuse it with orange and it becomes a flavour bomb. Try it, you won't regret it. I love the texture just after cooling down. My better half likes it better the next day, when the flan has become a bit denser. The light caramel and orange go very well together. Try to get as much orange flavour in there as you can; juice, zest and liquor!
for the flan:
5 medium eggs
397 gr. / 14 oz. condensed milk (1 can)
230 gr. / 8.1 oz. whole milk
4 teaspoons milk powder
2 teaspoons orange zest
1 teaspoon lemon zest
1 teaspoon orange based liquor or orange extract
for the caramel:
200 gr. / 7 oz. sugar
a few drops of lemon juice
Preheat the oven to 190° C / 375° F. Pour boiling water in a large roasting pan until half full and put it in the oven.
With a (stand)mixer, beat the eggs until they are fluffy. Add the whole milk, the condensed milk and the powdered milk, the liquor and the zests. Mix until well combined and set aside.
To make the caramel, put the sugar in a medium saucepan on medium heat. Add a few drops of lemon juice or water, and stir with a wooden spoon until all the sugar has melted and the liquid is amber coloured. Be aware that the caramel is very hot and handle it with care! Don't make the caramel too dark; you will lose the typical flavour of this dessert.
When the caramel is ready, cautiously pour it into a round or square cake tin (750 ml to 1 liter) and swirl the caramel around to coat the bottom and part of the sides. The cake tin will probably heat up so be careful. Keep swirling the caramel around until it thickens and sets.
Give the egg mix another good beating to get the zests that have sunk to the bottom evenly distributed through the mixture again and pour it in the cake tin over the caramel.
Cover the top of the cake tin with foil and carefully place it in the water bath in the oven. Leave to bake for about 40 to 50 minutes. The flan should be set, but will still be wobbly.
Leave to cool completely.
To get the flan out of the mould easily, leave it in the fridge overnight. The next day, dip the cake tin in hot water (careful!) for 30 to 45 seconds and turn it out onto a plate.
Alternatively, when you are confident enough your flan has set, you can live on the dangerous side and turn out the flan when it has cooled to lukewarm and the caramel is just starting to thicken again. Or when your patience runs out.
To serve; slice with a sharp knife and ladle some caramel sauce over the top. If you want to add a crunch, go for maple sugar.