Infuse the milk with orange peel

• Warm the milk in a saucepan with the orange peel.
• Remove from the heat and let it rest so the orange flavour infuses.

Make the caramel

• Cook the sugar with the water in a saucepan until it turns a golden caramel.
• Pour the caramel into the flan mold and swirl to coat the bottom and sides.

Prepare the custard

• Gently whisk the eggs with the sugar, without creating foam.
• Stir in the warm infused milk and the vanilla.

Strain and fill the mold

• Strain the custard through a sieve to remove the orange peel and any foam.
• Pour it into the caramel-lined mold.

Bake in a water bath

• Place the mold in a baking dish and fill with hot water.
• Bake at 180 °C until the flan is just set.

Chill and unmold

• Let the flan cool, then refrigerate overnight.
• Run a knife around the edge and flip onto a plate to release the caramel.