1 c  Sugar
2 c  Light cream or half-and-half
1/2 ts Vanilla extract
6 lg Eggs
1/4 c  Fresh orange juice
1 tb Finely grated orange peel
pn Of salt
cn Mandarin orange sections,
-drained, or fresh
-raspberries
For garnish
1    Preheat the oven to 350
-degrees. In a small, heavy
-skillet over

medium heat, cook 1/2 cup of the sugar, stirring frequently after it begins
to bubble, until golden brown, 6 to 8 minutes. Be careful that it does not
burn. Remove from the heat, divide the syrup among 6 to 8 custard cups
(depending upon their size), or pour into a 2-quart ovenproof mold, and
swirl to coat the bottom. 2. In a small, heavy saucepan over medium heat,
combine the cream, the remaining sugar, and vanilla, heat until bubbles
begin to form around the sides, and remove from the heat. In a mixing bowl,
combine the eggs, orange juice, peel, and salt, and whisk until smooth and
light. Add the cream mixture and mix well. 3. Strain the mixture through a
fine sieve into the caramelized custard cups or mold, place in a large pan,
and fill the outer pan with lukewarm water two thirds the height of the
cups or mold. 4. Bake 1 hour for a large mold or slightly less for custard
cups, or until a cake tester inserted in the flan comes out clean, then
remove from the water bath, cool to room temperature, cover, and
refrigerate. 5. To unmold, run a knife along the edge of the mold and
invert it onto a serving platter. Spoon the caramel over the flan and serve
at once, garnished with the oranges. Makes 6 to 8 servings FLAN DE NARANJAS
Orange Flan