A citrus-infused custard highlighting the flavors of Seville oranges.
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Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan or individual ramekins.
In a heavy saucepan, combine 1 cup sugar and water; cook over medium heat without stirring until it turns a deep golden amber color.
Quickly pour the hot caramel into your baking pan, swirling to coat the bottom completely, then set aside to harden.
In a large bowl, whisk together the eggs, egg yolks, condensed milk, whole milk, and heavy cream until smooth but not foamy.
Stir in the Seville orange juice, orange zest, and vanilla extract until well combined.
Strain the custard mixture through a fine-mesh sieve into the caramel-lined pan to ensure a silky texture.
Place the pan inside a larger roasting dish filled with hot water (bain-marie) reaching halfway up the sides of the flan pan.
Bake for 50-60 minutes until the edges are set but the center still jiggles slightly, then chill for at least 4 hours before inverting onto a plate.
