Caramel: Heat oven to 300 degrees F. Lightly butter 6 (4 ounce) ramekins
or custard cups.
Stir together the water and sugar in a heavy pot over medium-high
heat. Using a pastry brush dipped in water, brush the sides of the
pot just above the sugar about every 30 seconds to prevent crystals
from forming. Cook the sugar until it is a rich dark color.
As soon as this color is achieved, set the pot into a bowl of ice.
Spoon the cooled caramel into the ramekins or custard cups. If the
caramel becomes too thick or sets up completely, warm it over very
low heat until it is pliable again. Pour about 2 teaspoons caramel
into each cup and tilt them from side to side to coat the bottom.
Reserve remaining caramel for garnish.
Custard: Peel the orange, leaving the peel as whole as possible, then remove
the white pith. Combine milk, salt and canela in a saucepan. Bring
milk to a strong simmer over medium-high heat, stir in the orange
peel, and remove from the heat. Let the milk cool for 30 minutes.
Combine eggs and egg yolks in a bowl and whisk in the sugar until
the mixture is blended but not foamy. Strain milk into the eggs
and sugar and whisk until blended. Pour the custard into the prepared
cups. Place the cups in a baking pan and place in the oven. Add
water to 1/3 to 1/2 of the way up the sides of the molds. Bake flans
for 45 minutes to 1 hour, or until set.
Remove flans carefully from the water bath and allow them to cool
to room temperature. Cover tightly and refrigerate them at least
4 hours or overnight.
When ready to serve, loosen flans from the edges of the mold with
a sharp knife pressed firmly against the edges of the cups. Unmold
directly onto serving plates. If making one large flan, put the
serving plate on top of the mold and invert them both in tandem.
Lift the mold off carefully. If desired, re-warm remaining caramel
with a few drops of water and drizzle around the flans.