Flan de Naranja

i was getting way too hungry putting up photos.. but then this one has custard & caramel so it didn't help :S

FROM CITRUS & CANDY (citrusandcandy.com)
CARAMEL:
6oz white caster sugar
2tbsp water
CUSTARD
1cup cream
1cup milk
100ml freshly squeezed orange juice
zest of 1 orange (finely grated)
1/4cup caster sugar
2 eggs
3 egg yolks
6 x 150ml capacity ramekins*If you're using ceramic ramekins, warm them up in the oven first before pouring in the hot caramel otherwise this might cause the ramekins to crack*
Directions:
1) Preheat oven to 160° C.
TO MAKE CARAMEL:
2) Put the sugar in a saucepan & place it over a medium heat.
3) Keep an eye on it without touching the pan until the sugar begins to melt & just turn liquid around the edges, which will take approx 4-6min.
4) Then give the pan a good shake & leave it again to melt until about a quarter of the sugar has melted.
5) Now, using a wooden spoon, gently stir it & continue cooking until the sugar has transformed from crystals to liquid & is the colour of dark runny honey – the whole thing should take 10-15 minutes.
6) Then take the pan off the heat & add 2tbsp of water, being a bit cautious here, as it sometimes splutters at this stage.
7) Now you may need to return the pan to a low heat to re-melt the caramel, stirring until any lumps have dissolved again.
8) Quickly pour caramel into the ramekins, tipping it round the base & sides to coat. Set it aside while you prepare the custard.
TO MAKE CUSTARDS:
9) Heat the cream, milk, orange juice, zest & sugar in saucepan & bring to the boil.
10)Whisk the eggs & egg yolks together in another bowl then whisk in the hot cream. Strain the mixture into the ramekins.
11) Place ramekins in a deep baking dish.
12) Add enough hot water in the baking dish to come halfway up the sides of the ramekins.Cover the baking dish with foil & carefully poke some holes in the top (to allow steam to escape).Bake for 30min or until custards are just set. There should still be a slight wobble in the centre but don't worry, they will firm up on cooling.
13)Remove the dishes from the water bath & leave to cool. Cover & refrigerate until ready to serve.
TO SERVE:
14) Carefully run a knife around the edge of the dishes and invert onto serving plates. You can serve this with sliced oranges & a sprig of mint.

http://citrusandcandy.com/2008/10/orange-caramel-custards-flan-de-naranja.html