| 1 | Preheat oven to 350°F. |
| 2 | Warm a 1-quart souffle dish by placing it in oven 5 to 6 minutes. |
| 3 | Meanwhile, heat ?cup granulated sugar in a saucepan over high heat until it begins to melt. |
| 4 | Cook, stirring constantly with a wooden spoon, until sugar liquefies. |
| 5 | Reduce heat and cook, stirring constantly, until deep golden. |
| 6 | Remove from heat. |
| 7 | Pour caramel into warmed souffle dish, turning dish to coat bottom and sides. |
| 8 | Invert dish onto lightly buttered aluminum foil. |
| 9 | Cool. |
| 10 | Heat the milk, cream and vanilla until hot; do not boil. |
| 11 | Remove from heat. |
| 12 | Beat the eggs and the egg yolks in a large bowl until light colored. |
| 13 | Whisk in the remaining ?cup sugar and beat until light and lemon-colored. |
| 14 | Stir in the orange juice. |
| 15 | Slowly whisk in warm milk mixture. |
| 16 | Pour custard into prepared dish. |
| 17 | Place dish in a roasting pan and pour boiling water into pan to come halfway up the sides of dish. |
| 18 | Bake until a knife inserted in center comes out fairly clean, about 1 hour. |
| 19 | Do not let water boil. |
| 20 | Cool on a wire rack; refrigerate, covered, overnight. |
| 21 | To unmold flan: heat 1-inch water in a large skillet to boiling; turn off heat. |
| 22 | Dip a knife in water and run around edge of flan. |
| 23 | Dip bottom of souffle dish into water for a few seconds. |
| 24 | Place a serving dish over top and invert onto dish. |
| 25 | To double recipe, make it twice. |
| 26 | For individual custard cups, increase sugar for caramel to 1 cup. |
| 27 | joanna pruess - prodigy guest chefs cookbook |
