*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   c            Granulated sugar
    1 1/2   c            Milk
    1       c            Heavy or whipping cream
    1       tb           Vanilla extract
    3                    Eggs
    3                    Egg yolks
    3       tb           Orange juice
   PREHEAT OVEN TO 350F. Warm a 1-quart souffle dish by placing it in oven 5
   to 6 minutes. Meanwhile, heat 1/2 cup granulated sugar in a saucepan over
   high heat until it begins to melt. Cook, stirring constantly with a wooden
   spoon, until sugar liquefies. Reduce heat and cook, stirring constantly,
   until deep golden. Remove from heat. Pour caramel into warmed souffle dish,
   turning dish to coat bottom and sides. Invert dish onto lightly buttered
   aluminum foil. Cool. Heat the milk, cream and vanilla until hot; do not
   boil. Remove from heat. Beat the eggs and the egg yolks in a large bowl
   until light colored. Whisk in the remaining 3/4 cup sugar and beat until
   light and lemon-colored. Stir in the orange juice. Slowly whisk in warm
   milk mixture. Pour custard into prepared dish. Place dish in a roasting pan
   and pour boiling water into pan to come halfway up the sides of dish. Bake
   until a knife inserted in center comes out fairly clean, about 1 hour. Do
   not let water boil. Cool on a wire rack; refrigerate, covered, overnight.
   To unmold flan: Heat 1-inch water in a large skillet to boiling; turn off
   heat. Dip a knife in water and run around edge of flan. Dip bottom of
   souffle dish into water for a few seconds. Place a serving dish over top
   and invert onto dish. To double recipe, make it twice. For individual
   custard cups, increase sugar for caramel to 1 cup.
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