• Preheat oven to 300ºF.

CARAMEL

• In a skillet over medium-high heat, add sugar and ¼ cup water; stir until sugar is moistened. Without stirring, bring to a boil.
• When the mixture starts turning golden, gently swirl the pan and cook until the color turns dark amber – it should take about 10 to 12 minutes.
• Pour caramel into the bottom of 9-inch round cake pan and swirl around to coat. Place the cake pan in a large baking dish or roasting pan and set aside.

CUSTARD

• In the jar of a blender, add the custard ingredients except orange zest and process for 30 seconds.
• Strain the mixture into a large bowl before adding orange zest, stir to blend.
• Let it sit until there’s no bubbles on the surface then pour it into the prepared cake pan. Cover tightly with foil before transferring the baking dish or roasting pan to the preheated oven.
• Fill up baking dish to about 1-inch with boiling water. Bake for 75 to 90 minutes or until the custard around the edges is set but still a little jiggly in the center.
• Carefully remove the baking dish/roasting pan from the heat and uncover. Let the flan cool in the water bath for 1 hour.
• Remove the cake pan from water bath, wipe it dry and cover tightly with plastic wrap. Transfer to the fridge overnight.
• To unmold, run a thin knife around the edges of the cake pan, rinsing it often.
• Place a serving plate with rim on top and quickly invert it. The flan should release but if not, shake the pan gently.
• Pour any caramel left behind in the cake pan on the flan before decorating with berries.