Prepare the Caramel

• Preheat oven to 350 degrees and boil hot water over the stove. You'll need hot water for the water bath.
• Heat up sugar in a stainless steel pot over medium heat.
• The sugar will turn into sugar crumbles after 4 minutes.
• After a minute, the sugar will begin to liquify.
• A minute later, the sugar will take on this deep caramel color. Turn off the stove. DO NOT TOUCH THE CARAMEL ELSE YOU WILL BURN YOURSELF. Pour the hot caramel into the baking dish and carefully swirl it all around.
• Since I was taking pictures my caramel hardened immediately, you want to make sure the caramel gets to the sides of the dish if possible. If not, that's okay. Let the caramel cool.

Prepare the Custard

• Add the sweetened condensed milk, evaporated milk, eggs, vanilla extract, orange zest, and cardamom in a Blender or NutriBullet.
• Blend until well combined.
• Pour the custard filling over the caramel.

Prepare the Water Bath

• Carefully transfer the baking dish into a larger baking tray that you can easily fill up with water. In my case, I used my castiron skillet since I didn't have a larger baking dish. Pour boiling water into the LARGER BAKING TRAY so that it's at the halfway mark of the smaller baking dish. Place both items into the preheated oven.
• Cover the flan with a foil. Bake for 60 minutes.

Cool, Refrigerate, & Flip

• Flan is out of the oven. Remove the baking dish from the water bath, Set aside and let it cool for 1-2 hours. The flan may be slightly jiggly, that's OK.
• Once flan is refrigerated and cooled, run a pairing knife around the edges of the baking dish. Take a serving plate and place it over the flan.
• Flip. The flan should release onto the serving plate. Now scrape all the caramel off the original baking dish and top it over the flan.

Slice and serve!