When you are ready to serve the flan, run a
knife around the edges of the flan to loosen it up. Place a larger serving plate over the flan and then flip upside down to invert. If it doesn’t easily fall onto the plate, try loosening it up again with the
knife and tapping the bottom of the cake pan while inverted onto the plate. When you lift off the ramekin the caramel syrup will run over the flan. Garnish with orange peels or orange
zest.