Flan de Naranja (Orange Caramel Flan)

• 160 g Caster sugar
• 2 medium Orange, firm, unwaxed if possible
• 3 Egg
• 500 ml Whole milk
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt

1. Heat the oven to 160°C (320°F). Put 4 ramekins in a deep baking dish and set a kettle of water to boil.
2. Make the caramel: put 120 g of the caster sugar in a small saucepan with 2 tbsp water and cook over medium heat until it turns a deep amber. Immediately divide the caramel between the ramekins, tilting to coat the bases.
3. Finely zest the oranges into a mixing bowl, then squeeze the juice. You want about 120 ml juice; if you get a little more or less, that is fine.
4. Whisk the eggs with the remaining 40 g caster sugar and the fine sea salt just until combined, without making it too frothy. Whisk in the orange juice and vanilla extract.
5. Warm the whole milk in a saucepan until steaming but not boiling. Slowly whisk the warm milk into the egg mixture, then let the mixture stand for 2 minutes so any bubbles rise.
6. Pour the custard into the caramel-lined ramekins. Carefully pour hot water into the baking dish to come halfway up the sides of the ramekins, then bake for 35 to 45 minutes until the centres are just set with a slight wobble.
7. Lift the ramekins out of the water bath and cool to room temperature. Chill for at least 2 hours, or until fully cold and set.
8. To serve, run a thin knife around each flan and invert onto plates. Let the caramel run over the top, then serve straight away.

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