Modes

Ingredients

• 1 cup sugar

• 1 (14-ounce) can sweetened condensed milk

• 1 (12-ounce) can evaporated milk

• 1/2 cup whole milk

• 2 large eggs

• 5 large egg yolks

• 2 teaspoons vanilla extract

• finely grated zest of 1 orange

Instructions

Preheat the Oven

Preheat a Wolf convection oven in Roast mode to 325 degrees with a rack in position #1. Bring 12 cups of water to a boil on a range or cooktop and hold at a simmer.

Make the Caramel

Melt the sugar in a saucepan over medium heat, stirring frequently, until it turns into a dark caramel, 9 to 10 minutes. (Watch closely during the last few minutes to make sure it does not burn.) Swirl the pan after removing the caramel from the heat, as it will continue cooking.

Add 2 Tablespoons warm water and swirl to combine, being careful as it will splatter. Pour the caramel into a 9-inch round cake pan without scraping the saucepan with a spatula. Rotate the pan so the caramel comes about halfway up the sides of the pan. Set aside.

Prepare the Custard

In a mixing bowl, whisk together the eggs and egg yolks until smooth and slightly thickened. Add the condensed milk, evaporated milk, whole milk, vanilla, and orange zest, then whisk to combine.

(To increase the orange flavor, allow the mixture to stand in the refrigerator for 1 hour.)

Pour the mixture through a fine wire strainer into the prepared pan.

Prepare the Water Bath

In a pan large and deep enough to hold the cake pan, create a circle of foil to hold the flan pan off the bottom of the larger pan. Place the pan with the flan on the foil circle, then place the larger pan on the oven rack.

Carefully pour the hot water around the pan so the water comes approximately halfway up the sides of the cake pan.

Bake the Flan

Bake until the center is just set with a slight jiggle and the internal temperature reaches 175 degrees, 40 to 50 minutes.

Remove from the oven and cool in the refrigerator for at least 2 hours or overnight.

Serve

Run a butter knife around the edges of the flan. Place a plate or platter over the pan and invert the flan onto the plate. Allow the caramel to run down the sides of the dessert.

Slice into pie-shaped wedges and serve slightly chilled or at room temperature.