• Preheat oven to 320°F (160°C)

For the caramel:

• In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, don’t recommend letting it get too dark because you risk it burning. Pour the caramel into the flan mold(s). Let cool.

For the flan:

• In a medium bowl mix the eggs with the sugar. Set aside.
• In a deep saucepan heat the milk with the condensed milk, cream, and orange zest.
• Pour the mixture over the bowl with eggs and mix until combined.
• Sift and pour into the flan molds with caramel. I used individual flan molds, but you can use a big dish.
• Cook in a double boiler, cover with aluminum foil, for about 30 minutes, if you use individual flan molds or, 40/50 minutes if you use a big one, or until firm on the top. Keep in mind that all ovens are different.
• Let cool and place in the fridge for at least 6 hours, it's better if you let them rest for 24 hours.
• To unmold separate it from the edges with a knife, place an upturned plate on top, and turn it over.
• Served with whipped cream.