I LOVE FLANS...There I have said it.
In Europe they are known as Caramel Custards, well some kind are but nothing is ever as good as a rich and decadent Mexican Style Flan, and this one is made without milk!
2tbsp cold water
1 cup sugar
In a heavy bottomed small saucepan add the 3/4 of the sugar and the 2 tbsp water, stir gently to dissolve..then heat. Do not do the other way round or it will not work.
Heat over very high heat and cook the syrup, swirling the pan occasionally until it is clear and a medium-amber color.
remove from heat and immediately pour into the base of a 1 1/2 qt souffle dish or 9 inch pie pan ( deep) and swirl to coat the sides ( 1/2 way up) and base.
Set the dish on a wire rack, it will harden as it cools..immediately fill the pan with warm water and leave to clean later.
In a large bowl
combine the remaining 1/4 cup sugar, with:
1 cup fresh orange juice
2 tbsp lemon juice
the grated peel of large orange ( grated not zested)
mix well then beat in
6 large eggs , beat until everything is well mixed.
Pour into the caramelized dish
Place the dish inside a roasting pan and fill the roasting pan with boiling water to a depth of 2 inches ( ban marie)
Bake in middle oven for approx 30 mins ( 20 mins if using a pie dish)
Carefully remove dish from the hot water and cool on wire rack
Then chill for at least 6 hours
To serve, loosen edges with a knife (you may briefly dip the base in boiling water to loosen it) and invert onto a rimmed serving plate.
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