Flan De Naranja
3/4 cup sugar, divided
2 cups half & half
1 The Spice Hunter Indonesian Cinnamon Stick
½ tsp. The Spice Hunter Pure Vanilla Extract
1 egg yolk
Butter a glass pie dish and set inside a roasting pan; set aside. Heat oven to 325°F. Peel off just the top layer of the orange, making sure to remove any white pith that may remain on peel. Place peel in a medium saucepan, along with half & half and cinnamon stick. Remove remaining pith from orange, discard, then cut orange into thin round slices. In a small saucepan, heat ½ cup of sugar over medium heat. Do not stir until sugar begins to melt, then stir until all the sugar has melted and the liquid has become deep golden brown. Immediately pour caramelized sugar into prepared pie dish, place orange slices evenly over sauce. It is normal for the sugar to harden and not spread evenly; it will liquefy while cooking. Place pan with half & half over medium heat and cook, stirring frequently, until steaming, but not boiling. Remove from heat and add vanilla. While half & half is heating, combine eggs, yolk and ¼ cup sugar in a bowl. Slowly add ¼ cup of heated half & half at a time to egg mixture until fully combined. Strain mixture into pie dish on top of caramelized sugar and oranges; oranges may rise to surface. Pour enough boiling water into roasting pan to come about ¾ way up side of pie dish. Carefully place roasting pan in oven and cook for 45 minutes or until a knife inserted half way between edge and middle comes out clean. Remove pie dish from roasting pan, cool to room temperature, then chill completely. When ready to serve, run a knife around edge of pie dish, place a large plate on top and quickly invert flan onto plate.