Source: dLife

A wonderful choice for flan lovers: the orange-flavored, creamy custard is light yet very satisfying.

Servings

0.5 cup sugar , divided
1 tbsp cold water
3 eggs
0.25 cup frozen orange juice concentrate
12 oz evaporated skim milk
0.5 cup fat free milk
2 tsp vanilla extract
0.12 tsp almond extract

1 Preheat oven to 300ºF. In a small, heavy saucepan, combine 1/4 cup sugar with the water, and cook over medium-low-heat until the sugar dissolves stirring frequently.
2 Increase heat and boil without stirring until sugar turns deep golden brown, swirling the pan occasionally.
3 Immediately pour the caramel into six 6-ounce custard cups, and carefully tilt the cups slightly, covering as much of the bottoms (but not the sides) as possible.
4 Set the cups aside, and in large a bowl, whisk the eggs, orange juice concentrate, and remaining 1/4 cup sugar. Gradually whisk in both the milks and extracts, and divide the custard among the prepared cups, and place the cups in a large baking pan.
5 Add enough hot water to the pan to come halfway up the sides of the cups, and bake until the custards are set, about 80 minutes, and remove the cups from the water, and cover, and refrigerate overnight. Run a small, sharp knife around the custard sides to loosen.
6 Invert custard onto each plate, or eat inside the cup.