Orange-Coffee Flan

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This a great recipe. I used ramekins to make individual desserts and adjusted the cooking time accordingly. Also, I did not have huge roasting pan to put in a 9-inch cake pan so using the ramekins or a smaller baking pan works too. I would suggest making the caramel by mixing sugar and water and heating on low flame till you get the desired color and taste (lighter color- less bitter. This makes it easier to handle and pour the caramel. If making in a bigger dish, I would suggest cooking only for 30-40 minutes and letting it cool in the water bath for 30 more minutes. You can also check the flan if it is done by inserting a toothpick...just like for a cake.

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I followed the recipe and ended up with a curdled flan, the taste was good, I even added more zest to the sugar which added to the flavor. It unmolded well but I think that the recipe called for cooking it to long and hot, when I did pull it out at 1 hr and 20 minutes it was not fully set but I think in leaving it in the water bath it over cooked. The recipe also does not say if the foil should be removed or not after it is taken out of the oven. I would try this again but would adjust the cooking and cooling temps and technique.