Flan

A lighter dessert custard with caramel sauce.  This can be made either in one larger pan or individual ramekins, though I think it tends to cook more quickly and evenly in individual ramekins.  This is an ideal dessert to make the day before.

Ingredients:
3 whole eggs
3 egg yolks
6 T sugar
2 1/2 C whole milk
zest of 1/2 orange
1 1/2 t vanilla

Caramel Sauce:
12 T sugar
2 T water

Heat the sugar and water mixture over medium or medium high stirring occasionally until  it reaches a rich caramel color.  Quickly pour out enough to cover the bottom of 6-8 ramekins (depending on size).  Allow to cool and harden.

Preheat the oven to 325.  Whisk together eggs, egg yolks, sugar, and orange zest until well combined.  Add the rest of the ingredients for the custard and whisk thoroughly before dividing among the ramekins.  Place the ramekins in a large dish and fill halfway up their sides with very hot water.  Place in the oven and bake until the custard is set, but the centers still jiggle slightly (this will probably take 40-55 minutes, depending on the temperature of the water, the size of the ramekins, and the oven).  Remove, cool, and refrigerate for a minimum of 2 hours.