Orange Flan

Directions

1Preheat oven to 350° F.

2In a heavy saucepan, bring sugar and water to a boil over medium-high heat. When mixture begins to brown around edges of pan, reduce heat to low; cook without stirring until mixture turns a deep golden color. Working quickly, pour into a 10” ceramic pie dish or about 1 tablespoon of caramel into each of eight 6-ounce custard cups, turning cups to coat evenly. Set aside.

3To prepare custard, whisk orange juice, whole eggs, egg yolks, sugar, cream, Grand Marnier, and vanilla together in a bowl just until smooth.

4Pour the custard over caramel in prepared dish or cups, dividing evenly. Place dish or cups in a roasting pan; place pan on middle oven rack. Pour enough boiling water into pan to come halfway up sides of the dish or cups.

5Bake custards until just set and a knife inserted in center comes out clean, 35 to 40 minutes. Transfer cups to a wire rack to cool slightly. Wrap in plastic wrap; chill for at least 2 hours.

6Loosen custards by running a small knife around sides of custard cups. Invert cups onto serving plates. Remove cups, allowing caramel to form a sauce around custards. Garnish with orange zest and mint sprigs.