• 2/3 cup granulated sugar 
• 1/3 cup boiling water 

• 2 cups milk 
• 2 cups heavy whipping cream 
• 2/3 cup granulated sugar 
• 6 egg yolks 
• 4 large eggs 
• 1/4 teaspoon orange extract
• 1 teaspoon vanilla 

Method

Grease a shallow 2 quart pan, chill.
Melt sugar in a pot over medium heat. 
The sugar will caramelize to a rich golden brown, 30-40 minutes. 
Do not stir the sugar as it melts but occasionally shake the pot.
Slowly add the boiling water, stirring briskly to dissolve the caramelized sugar. Simmer, uncovered 8-10 minutes until the consistency of syrup. 
Pour into the chilled pan. 
Preheat the oven to 325°F.
In a saucepan, combine the milk, heavy cream, and sugar.
Bring to a simmer over medium low heat, stirring occasionally. 
Beat the egg yolks and eggs until frothy.
Add about a cup of the hot cream to the eggs to temper the eggs.
Stir the egg cream mixture into back into the pan with the rest of the cream.
Stir constantly, 1 minute. 
Remove from the heat, cool slightly.
Stir in the orange extract and vanilla.
Pour into the pan.
Set the mold in a shallow baking pan and pour in enough hot water to come halfway up the flan pan.
Bake uncovered 1-1/2 hours or until a toothpick inserted near the center comes out clean. 
Remove from the oven.
Remove the flan from the water bath and cool 1 hour.
Refrigerate until firm, 4-5 hours.
To invert the flan, dip the mold quickly in hot water, then turn out on a dessert plate, the caramel syrup should drip over the flan.