Rich, smooth orange-scented flan with a luscious caramel sauce.

Orange Caramel Flan

2 cups half-and-half
Zest of 2 oranges
3/4 cup granulated sugar
8 ounces Wisconsin Mascarpone cheese
1 teaspoon vanilla extract
6 large eggs
Caramel sauce, enough to line 8 ramekins

1. Combine half-and-half with orange zest and heat in a saucepan to infuse the orange flavor into the milk. Remove from heat, strain and cool.
2. When cool, combine half-and-half and remaining ingredients in a mixing bowl and whisk together until smooth.
3. Divide into eight (4-ounce) ramekins that are lined with caramel sauce.
4. Place ramekins in a water bath* and bake at 350°F (175°C) until set.
5. Cool before serving.

Makes 6 servings.

*Fill a large baking pan with water about 1/2-inch deep, set ramekins in the water and bake as directed.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.