Instructions

• Make the caramel: In a small saucepan combine 1 cup granulated sugar and 1/4 cup water. Cook over medium-low heat, stirring until the sugar dissolves. Continue cooking without stirring (you may gently swirl the pan) until the syrup turns a light brown. Remove from heat, carefully tilt the pan to distribute the syrup, and immediately pour the caramel into a bundt pan or pie dish. Tilt the pan to coat the base evenly. Set aside to cool and harden.
• Infuse the milk: In a medium saucepan combine 5 cups milk, 1 cup sugar, 1/2 teaspoon salt, and 3 strips orange peel. Stir to dissolve the sugar, then bring to a slow simmer over medium-low heat. Simmer gently for 20 minutes, stirring occasionally. Remove from heat and stir in 1 tablespoon pure vanilla extract. Let the milk cool until completely cool to the touch (about 1 hour).
• Adjust the oven: Place a rack in the middle of the oven and preheat the oven to 350°F.
• Beat the eggs: In a large bowl, beat 6 extra-large eggs at medium speed with a hand-held mixer for about 3 minutes, until they are light and slightly thickened.
• Strain and temper: Strain the cooled milk through a fine strainer to remove the orange peel. With the mixer on low, slowly pour the cooled, strained milk into the beaten eggs in a thin steady stream to temper the eggs. Continue mixing on low just until the mixture is smooth and large air bubbles are minimized.
• Assemble for baking: Pour the custard mixture into the caramel-lined pan. Place that pan inside a larger ovenproof baking dish or roasting pan.
• Create a water bath and bake: Carefully pour hot (but not boiling) water into the larger pan until it reaches about 1 inch up the sides of the flan pan. Bake on the middle rack for 50–55 minutes, until the custard is set around the edges but still slightly jiggly in the center.
• Cool and chill: Remove the larger pan from the oven and let the flan remain in the water bath until it reaches room temperature. Remove the flan pan from the water bath, cover, and refrigerate overnight (or at least several hours) until thoroughly chilled.
• Unmold and serve: To unmold, run a thin knife around the edge if needed, place a serving plate upside down over the flan pan, invert the plate and pan together, then carefully lift off the pan so the caramel flows over the custard. Slice and serve chilled.