Place sugar in a pan on a medium-high heat plate, cook, stirring constantly, until the sugar melts and turns to golden brown, As soon as golden brown remove from the heat. Pour the melted sugar into a flan mold. Let it cool.

Preheat oven to 175°C (325°F).

Pour milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a food processor, and mix until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel in the flan mold.

Place the flan mold on roasting pan, pour enough boiling water into the pan to reach halfway up the sides of the flan mold.  Place roasting pan in the middle shelf of oven for 45 mn. Test that the centre is firm to the touch, but not hard. If not firm, leave it in the oven for another 10 to 15 min

Let it cool and than place in the fridge for at least 4 hours.

To loosen the flan. Run a sharp knife around the side of the mold. Place a deep plate over the mold and shake the mold to release the flan and the caramel sauce.

To serve cut the flan and pour some of the caramel over.