Velvety Vanilla Caramel Flan

**Make the Caramel:** Pour 1/2 cup of the sugar in a small saucepan over medium heat. Stir constantly with a wooden spoon until the sugar melts and turns a golden amber color, about 8-10 minutes. Do not let it burn.

Carefully and quickly pour the caramel into a 9-inch round baking dish, tilting the dish to spread caramel evenly. Set aside to harden.

**Prepare the Flan Mixture:** Preheat your oven to 325°F (163°C).

In a medium bowl, whisk together the eggs and the remaining 1/2 cup of sugar until the mixture is smooth and well combined.

Heat the milk in a saucepan over medium heat until it is just about to boil. Do not let it boil.

Slowly whisk the hot milk into the eggs and sugar mixture, stirring continuously to prevent the eggs from cooking. Add vanilla extract, orange zest, and orange juice. Mix well.

**Bake the Flan:** Strain the custard mixture over the caramel-lined baking dish, ensuring a silky texture by catching any lumps.

Place the baking dish in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan dish to create a water bath.

Bake in the preheated oven for 40-50 minutes, or until the flan is set but slightly jiggly in the center when gently shaken.

Remove from the oven and let it cool to room temperature in the water bath. Then refrigerate for at least 4 hours or overnight.

**Serve:** To serve, run a knife around the edges to loosen. Place a serving plate on top of the baking dish and carefully invert it to release the flan onto the plate, allowing the caramel sauce to flow over.

Serve chilled and enjoy the creamy, luscious texture of the flan.