Coffee Flan with Orange Caramel

Instructions

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