Preheat your oven to 350F. Heat a heavy-bottomed sauce pan over medium-low heat. Add sugar, stirring now and then to help melt the sugar. Continue stirring until the sugar has completely dissolved into a golden brown caramel sauce.

Crack eggs into a large bowl, whisk together until well combined. Add all remaining flan ingredients into the egg mixture and mix until well combined. Let rest for 5 minutes (I always let it rest for at least 10-15 minutes) to help the orange zest flavor infuse into the ingredients.

This step is completely optional: Use a sieve to strain the custard mixtures into another bowl. Discard the thick clear egg white part left. A lot of the orange zest will also stay on the sieve.

Pour flan mix into your flan mold or into the individual ramekins. For the ramekins fill 3/4 ways up.

Place roasting pan in the center of oven and bake until set. The flan mold will take about 50 minutes and the individual ramekins will take about 20 to 25 minutes. Test by inserting a butter knife or toothpick into the center. It should come out clean and feel firm yet still a little jiggly. You can cover with aluminum foil if the top of the flan is turning dark.

Once set remove from the oven and allow to come to cool on a wire rack and come to room temperature. Cover with plastic wrap and refrigerate overnight.

The next day run a small knife or small spatula along the ramekin edges or edge of pan, carefully place a large enough serving plate over the flan mold or ramekins, then invert serving plate or flip over and unmold. Watch the video for a visual.

Serve decorated with mint leaves and orange slices, or fresh berries or some of your favorite fruit.