Valencian Orange Flan with Citrus Caramel

Preheat oven to 325°F (160°C).

Juice the Valencia oranges. You should have about 1 cup of fresh juice. Reserve the zest from one orange.

Make the caramel: In a heavy-bottomed saucepan, combine 3/4 cup of sugar and water over medium heat. Cook, without stirring, until the sugar dissolves and turns a deep amber color. Swirl the pan gently to ensure even coloring.

Carefully pour the caramel into the bottom of a 6-cup oven-safe baking dish or individual ramekins. Tilt to coat the bottom evenly. Be careful, as the caramel is very hot.

In a large bowl, whisk together the eggs and remaining 1/4 cup of sugar until light and frothy.

Gently warm the milk in a saucepan or microwave. Do not boil.

Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from cooking.

Stir in the orange juice, orange zest, and vanilla extract.

Strain the custard mixture through a fine-mesh sieve to remove any lumps or air bubbles. This will ensure a smooth texture.

Pour the custard over the caramel in the baking dish or ramekins.

Place the baking dish in a larger baking pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the baking dish (this creates a water bath).

Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. For individual ramekins, check for doneness after 40 minutes.

Remove from the oven and let cool completely in the water bath.

Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.

To unmold, run a thin knife around the edge of the flan. Invert onto a serving plate. The caramel will drizzle over the flan.

Serve chilled and enjoy!