Orange caramel flans with orange and almond salad

Preheat oven to 160C. Place milk, vanilla and cinnamon in a saucepan and bring to the boil. Add orange zest, then remove from heat. Whisk eggs, egg yolks and 110g (1/2 cup) sugar in a bowl until combined, then gradually whisk in milk mixture. Strain mixture through a fine sieve.

Combine remaining sugar and 125ml (1/2 cup) water in a small saucepan over medium heat and stir until sugar dissolves, then simmer without stirring until a light caramel forms (caramel will continue to colour once removed from heat). Immediately pour three-quarters of the caramel into 6 x 150ml ramekins or heatproof dishes and leave to set. Stir orange juice into remaining caramel, warming, if necessary, to combine, then reserve. Place ramekins in a roasting pan, pour custard over caramel, then pour boiling water into pan to reach a third of the way up sides of ramekins. Cook for 40 minutes or until just set. Flans should wobble like jelly when gently shaken. Remove ramekins from water, cool to room temperature, then refrigerate for 4 hours or overnight.

For orange and almond salad, combine all ingredients and reserved caramel in a small bowl.

To turn out flans, run a knife around the edge of each ramekin, place a plate over the top, invert and shake firmly. Serve with orange and almond salad passed separately.