1

Put 8-inch round cake pan with 2-inch-high side into 9 x 13-inch baking pan.

2

To make caramel, combine sugar and ¼ cup water in saucepan and set over medium high heat, swirling pan to evenly moisten sugar. Cook until caramel turns deep amber. Remove pan from heat; pour enough caramel into cake pan to coat bottom thinly (about ¼ cup). Set aside.

3

To make sauce, add remaining 1⁄3 cup water to caramel in saucepan; bring to boil over medium heat, stirring to melt caramel. Pour into cup and add orange strips, twisting strips to release oils. Let cool. Discard strips; stir in liqueur. Cover and refrigerate until ready to serve.

4

To make custard, combine milk, half-and-half, coffee powder, cinnamon stick, and orange strips in medium saucepan and bring to simmer over medium heat; remove pan from heat and let steep 20 minutes.

5

Meanwhile, preheat oven to 325°F.

6

Whisk eggs, egg white, sugar, and vanilla in bowl. Discard cinnamon stick and orange strips; stir milk mixture into egg mixture. Strain through sieve into caramel-lined pan. Pour enough very hot tap water into pan to come halfway up sides of cake pan.

7

Bake until custard is set but jiggly in center, 45 minutes. Let cool in water bath 10 minutes. Transfer to rack and cool. Cover and refrigerate at least 6 hours or up to 1 day.

8

To serve, run knife around edge of flan to loosen. Place plate on top of pan and invert. Lift off pan. Cut flan into wedges and drizzle with sauce.

9

Per serving: 1⁄10 of flan and 1 tablespoon sauce