Flan

• 12 cup sugar
• 12 cup water
• 16 ounces half-and-half
• 16 ounces heavy cream
• 1 cup sugar
• 4 slices orange peel
• 12 jumbo egg yolks
• 14 cup port wine

1. Butter a bundt cake mold and place in freezer.
2. For Sugar Syrup: Place sugar in a medium sized skillet and heat at low, allowing sugar to caramelize.
3. Do not mix, occasionally shake skillet.
4. Boil Water.
5. When sugar is caramelized, add boiling water, one spoon at a time and mix.
6. Set aside 2 tablespoons of the sugar and pour the rest into the bundt cake mold.
7. Place in freezer.
8. Preheat oven to 325.
9. Add half and half, heavy cream, orange peel and sugar to a large saucepan and bring to a simmer over medium low heat.
10. Add in left over caramelized sugar.
11. In a small bowl, beat egg yolks until frothy.
12. Once cream is hot, add 1 cup of the cream to the egss and mix.
13. Then pour back into sacepan and stir for one minute in order to heat up.
14. Remove from heat and ass Port Wine.
15. Stir then strain the custard cream through a fine sieve.
16. Optional: Add some port wine to the mold.
17. Then pour custard cream into the mold.
18. Place mold into a backing pan and fill the baking pan with warm water, until covering half of the mold.
19. lace in oven and bake for about an hour and a half, or until a tooth pick can be inserted into the center and pulled out clean.
20. Cool for an hour.
21. Refridgerate for about 4 to 5 hours or until firm.
22. To invert flan, quickly dip mold into hot water and turn the mold onto dessert plate with a turned up rim.
23. Cut into slim wedges and serve.

sugar, water, heavy cream, sugar, orange peel, egg yolks, port wine

Taken from www.food.com/recipe/flan-345153 (may not work)