Espresso Flan with Orange Zest

Preheat oven to 350°F (175°C).

Prepare the caramel: In a small saucepan, combine sugar and water. Cook over medium heat, swirling occasionally, until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.

Pour the caramel evenly into the bottom of each of the 4 ramekins.

In a saucepan, combine milk, heavy cream, espresso, and orange zest. Heat over medium heat until just simmering. Do not boil. Remove from heat and let steep for 5 minutes to infuse the flavors.

In a separate bowl, whisk together eggs, egg yolk, and vanilla extract until combined but not frothy.

Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Strain the mixture through a fine-mesh sieve to remove any zest particles or cooked egg bits, ensuring a smooth flan.

Pour the flan mixture evenly into the ramekins over the caramel.

Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (this creates a water bath).

Bake for 30-40 minutes, or until the flan is set around the edges but still slightly jiggly in the center. The internal temperature should reach around 175°F (80°C).

Remove the baking dish from the oven and let the ramekins cool in the water bath for about 30 minutes. Then, remove the ramekins from the water bath and refrigerate for at least 4 hours, or preferably overnight.

To serve, run a thin knife around the edge of each flan to loosen it. Invert each ramekin onto a serving plate, allowing the caramel to drip down the sides. Serve chilled.