Orange Infused Flan
Arrange 6 (8 oz.) white soufflé cups in 13x9" metal baking pan; set aside. In small heavy saucepan, add 1 cup sugar; very slowly pour in orange juice, stirring several times. Bring to a boil over medium-high heat, washing down any sugar crystals clinging to the sides of the pan with a brush dipped in water. Simmer over medium heat without stirring, until the syrup begins to color. Swirl the pan occasionally over the heat until the syrup is a deep amber color; divide among soufflé cups. In small saucepan, combine 6 tbsp. sugar, milk, vanilla and orange zest. Bring just to a boil over medium-high heat; remove from heat. In large bowl, whisk together the remaining sugar and eggs; slowly pour in milk mixture until well combined, whisking constantly. Place baking pan in a preheated 350° oven; carefully ladle milk mixture into cups over syrup. Pour boiling water into baking pan halfway up sides of cups. Bake until custard is set around edges, but still slightly wiggly in the center when the sides are tapped with a spoon (30-35 min.). Cool in pan 5 min.; remove cups and refrigerate, covered, until completely cooled.
To Serve: Carefully run a sharp knife around edge of each cup; dip bottoms briefly into a bowl of hot water. Invert onto dessert plates.