Flan de naranjas (orange flan)

1. Medium heat, cook ½ cup of the sugar, stirring frequently after it begins to bubble, until golden brown, 6 to 8 minutes.
2. Be careful that it does not burn.
3. Remove from the heat, divide the syrup among 6 to 8 custard cups (depending upon their size), or pour into a 2-quart ovenproof mold, and swirl to coat the bottom.
4. In a small, heavy saucepan over medium heat, combine the cream, the remaining sugar, and vanilla, heat until bubbles begin to form around the sides, and remove from the heat.
5. In a mixing bowl, combine the eggs, orange juice, peel, and salt, and whisk until smooth and light.
6. Add the cream mixture and mix well.
7. Straini the mixture through a fine sieve into the caramelized custard cups or mold, place in a large pan, and fill the outer pan with lukewarm water two thirds the height of the cups or mold.
8. Bakei 1 hour for a large mold or slightly less for custard cups, or until a cake tester inserted in the flan comes out clean, then remove from the water bath, cool to room temperature, cover, and refrigerate.
9. To unmold, run a knife along the edge of the mold and invert it onto a serving platter.
10. Spoon the caramel over the flan and serve at once, garnished with the oranges.
11. Makes 6 to 8 servings flan de naranjas orange flan.