Orange Coffee Flan

Step 1: Preheat the oven to 350 degrees F.

Step 2: Heat the sugar in a heavy-bottomed saucepan over medium heat until it begins to melt.

Step 3: Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds.

Step 4: Pour into a 9-inch round cake pan, quickly tilting to coat entire bottom. Set aside.

Step 5: Dissolve the espresso powder in 1 T warm water in a large bowl. Whisk in the eggs.

Step 6: Add the sweetened condensed milk, the half-and-half, vanilla, cinnamon and 1/8 t salt, then whisk until smooth.

Step 7: Pour the mixture through a fine-mesh sieve into the cake pan. Do not skip this step!

Step 8: Loosely tent the cake pan with foil. Don't let the foil touch the custard.

Step 9: Line a pan big enough to hold the cake pan with a kitchen towel and set the cake pan on top. Careful with the edges of the towel.

Step 10: Transfer to the oven and fill the roasting pan with very hot water, about halfway up the side of the cake pan.

Step 11: Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.

Step 12: Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 6 hours.

Step 13: Run a knife around the edge of the pan to loosen the flan; let sit a few minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Serve in wedges with some of the caramel sauce, and for a really decadent dessert, garnish with full-fat whipped cream.