Orange caramel flan recipe

Make the caramel
In a medium saucepan over medium high heat add the sugar, orange juice and water and stir. Bring to a boil, stirring frequently, until the sugar is completely dissolved. Continue to cook until the sugar caramelizes and turns into an amber color. Remove from the heat and immediately pour into a 13 x 9 inch (33 x 22 cm) glass baking dish. Spread it evenly on the bottom and let it to cool to room temperature.

Preheat the oven to 300 degrees F (150 degrees C).

Prepare the cream
In a large bowl add the eggs, condensed, evaporated and regular milk. Beat using an electric hand mixer until you have a smooth, uniform mixture. Add the amaretto liqueur and vanilla essence and mix well. Pour into the baking dish.

Cook the flan
Place the dish inside a larger roasting pan (there should be at least 1 inch of free space around the inner dish). Add enough hot water in the roasting pan so that t comes half way up the glass baking dish. Carefully place the pan in the oven and cook for 1 1/2 to 2 hours, or until a knife inserted in the center of the flan comes out clean.

Remove the flan from the water bath and allow to cool, completely.

Cover with plastic wrap and place in the refrigerator for at least 6 hours (preferably overnight). Remove from the refrigerator and invert onto a serving dish (heat the sides of the baking dish with a blowtorch to make the flan detach from the dish). Serve topped with whipped cream and toasted pecans.