Coffee and orange flan

Ingredients:

• 3/4 cup sugar
• 5 large eggs
• 4 tsp instant coffee
• Finely grated zest of 1 orange
• 1 can (420 g) of condensed milk
• 3.5 cups low-fat cream (10% fat)
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Preparation:

1. Prepare the caramel: Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, without stirring, shaking the pan occasionally, until the sugar turns a deep amber color, about 10 minutes. Stir in the orange zest and cook for 30 seconds. Pour the caramel into a 9-inch (23 cm) round baking pan and spread it out over the bottom, tilting the pan from side to side. Let it sit for 10 minutes to allow the caramel to harden.
2. Prepare the custard: Turn on the oven and preheat to 180°C. Pour the coffee into a large bowl and add 1 tablespoon of warm water. Stir to dissolve the coffee. Add the eggs and whisk. Add the condensed milk, milk, vanilla extract, cinnamon, and 1/8 teaspoon of salt, and stir until smooth. Strain the mixture through a fine sieve into a baking dish.
3. Prepare flan in a water bath: Cover the baking dish loosely with foil (making sure not to let the foil touch the custard). Line the larger baking dish with a kitchen towel and place the round flan pan on top.
   
   Place in the oven and fill a large pan halfway with hot water. Bake the flan until the custard is set but still slightly cooked through in the center, approximately 1 hour 30 minutes to 1 hour 45 minutes.
   
   Remove the pan from the oven and cool, without removing it from the water bath, for 1 hour. Remove the pan with the flan from the water and cover with plastic wrap. Refrigerate the flan and chill for 8 hours.
4. Run a knife around the edge of the pan to loosen the flan and let it rest for 20 minutes. Cover the pan with a plate and carefully invert it. Drizzle the remaining caramel over the flan.