Orange and Saffron Flan

Ingredients

For 10 servings

• •2 /3 cup granulated sugar (4 3/4 ounces; 134 g)
• •1 /4 cup plus 2 tablespoons (90 ml) freshly squeezed orange juice from 1 medium orange, divided, plus 1 tablespoon zest from 2 medium oranges, divided
• •1 large pinch saffron threads, see notes
• •3 large eggs
• •3 large egg yolks (about 1 1/2 ounces; 42 g)
• •1 (14-ounce) can sweetened condensed milk
• •1 (12-ounce) can evaporated milk
• •1 /3 cup (80 ml) heavy cream
• •1 c. à café (5g) vanilla extract
• •1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Method

1. 1.Adjust oven rack to middle position and preheat to 325°F (160°C). Bring 3 quarts water to a boil; set aside.
2. 2.Set an 8-inch round cake pan in oven to warm up. In a small saucepan set over medium-high heat, combine sugar and 2 tablespoons orange juice and cook, swirling occasionally, until sugar melts and turns dark amber, 5 to 7 minutes.
3. 3.Using a kitchen towel or oven mitts, remove cake pan from oven and immediately pour caramel into warmed pan, carefully tilting to swirl caramel and evenly coat bottom of the pan. Set inside a large roasting pan.
4. 4.Using a mortar and pestle, grind saffron until finely ground. In a small bowl, combine ground saffron and 1 tablespoon hot water to bloom; set aside.
5. 5.In a large bowl, whisk eggs and egg yolks to combine. Add orange zest, condensed milk, evaporated milk, heavy cream, remaining 1/4 cup orange juice, vanilla, salt, and bloomed saffron, whisking until well combined and no streaks remain. Pour into cake pan and cover tightly with aluminum foil. Transfer the roasting pan to middle rack of oven, then carefully pour reserved hot water into the roasting pan until it comes halfway up the cake pan.
6. 6.Bake until custard is just set, jiggles slightly in the center, and an instant-read thermometer inserted in the center reads 175°F (79°C), 55 to 60 minutes.
7. 7.Carefully remove flan from water bath, uncover, and, using kitchen towels or oven mitts, carefully transfer cake pan to a wire rack. Allow flan to cool at room temperature for 1 hour. Reserve foil.
8. 8.When cooled, run a sharp knife around the edge of cake pan. Cover flan with same piece of foil and refrigerate at least 4 hours and up to 12 hours.
9. 9.When ready to serve, set a large rimmed plate over top of cake pan, then quickly and confidently flip flan, inverting it onto the plate, tapping bottom of cake pan if necessary to ensure the flan has fallen.