Aunty Susans Orange Flan Recipe

How to make it

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• Preheat oven to 350 and remove all but the bottom oven rack.
• Line square baking dish with a doubled kitchen towel.
• Combine sweetened condensed milk, half and half, eggs, cream cheese, marmalade, orange liqueur and orange flower water in the blender and blend until smooth.
• Set aside.
• Combine sugar, water, orange zest and cinnamon in a medium heavy saucepan.
• Bring to simmer and remove from heat.
• Stir until sugar is dissolved and syrup is clear.
• Return to heat and boil swirling pan every now and then for 5 minutes.
• Immediately pour caramel into a 2 1/2-quart metal mold and tip to coat with caramel.
• Let mold cool a few minutes then pour custard mixture into it.
• Put mold in the baking dish then put the dish into the preheated oven.
• Use a measuring cup to add hot tap water to almost fill the baking dish.
• Bake until custard is just set but still jiggles when shaken about 1 hour 25 minutes.
• Carefully lift mold out of the pan.
• Turn off oven and let water in the baking dish cool a little before moving it.
• Refrigerate flan to chill completely.
• To serve set mold over medium heat until bottom gets hot about 1 minute.
• Run a knife around edge to loosen the flan.
• Overturn serving plate on top of mold and turn mold upside down on top of the plate.
• Remove mold then cut flan into wedges and serve.