Nutrition per serving may change if servings are adjusted.
½ cup sugar
1 to 2 oranges
1 cup fat-free milk
⅔ cup half-and-half
¼ cup sugar
⅛ teaspoon salt
Sliced kumquats and/or edible flowers (optional)
Preheat oven to 325°F. Place a 9-inch pie plate in a large roasting pan. In a heavy 10-inch skillet heat ½ cup sugar over medium-high until sugar begins to melt, shaking skillet occasionally for even melting. Do not stir. When sugar starts to melt, reduce heat to low; cook 5 minutes or until all of the sugar is melted and golden, stirring with a wooden spoon. Immediately pour melted sugar into pie plate; tilt the pie plate to spread the melted sugar (sugar will harden quickly in the pie plate).
Remove ½ teaspoon zest and squeeze ⅓ cup juice from oranges. In a large bowl whisk together orange zest and juice, eggs, milk, half-and-half, ¼ cup sugar and salt. Pour mixture into pie plate. Place roasting pan on oven rack. Pour enough boiling water into roasting pan around pie plate to come halfway up the sides of the pie plate.
Bake about 55 minutes or until a knife inserted near the center comes out clean. Carefully remove pie plate from water. Cool on a wire rack 30 minutes. Cover and chill 4 to 24 hours.
To serve, invert flan onto dessert platter. If desired, top with kumquats and/or flowers.