Caramel Citrus Flan

In small heavy saucepan, stir sugar with 2 tbsp (25 mL) water over medium heat until dissolved. Bring to boil over medium-high heat; boil vigorously, without stirring but brushing down side of pan often, until amber coloured, about 3 minutes. Immediately pour into flan mould or 6-cup (1.5 L) baking dish.

Custard: In clean saucepan, heat milk until tiny bubbles form around edge. Add sugar and sa< simmer, stirring occasionally, until milk mixture is reduced to 3-1/2 cups (875 mL), about 15 minutes. Remove from heat.

Add orange and lime rinds to milk mixture; cover and let stand for 5 minutes.

In bowl, whisk eggs with egg yolks; gradually pour in milk mixture through cheesecloth-lined sieve, whisking constantly. Whisk in vanilla. Pour into caramel-coated mould.

Place mould in larger roasting pan; pour in enough hot water to come halfway up side of mould. Bake in 350°F (180°C) oven until firm and knife inserted in centre comes out clean, 45 to 60 minutes.

Let cool in water in roasting pan until at room temperature. Remove from water and refrigerate until chilled. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place dish in larger pan of hot water until syrup loosens. Run knife around edge of mould; invert onto serving platter.

Source : Canadian Living Magazine: February 2010