Esther's Parve Flan

During the Temple Emanuel Sisterhood retreat, two of the women led a mini cooking class (can't actually cook on Shabbat).  Here is one of the recipes, that I tried:

Orange Flan
(Parve - can be used for Pesach)

Caramel Sauce
1 cup sugar
1/4 c water

In a medium saucepan, cook the sugar and water on medium-high heat.  Do not stir.  Let it boil until the mixture gets brownish (caramel) color.  Carefully take the handle and stir the pan gentle.  Continue to heat until the caramel is the color you want.  Remove from heat and pour carefully into six ramekins.

(You can store an extra in the fridge.)

Preheat oven to 350 degrees.  AND prepare a large pan for a water bath.

Flan
7 large eggs
1 cup sugar
1 cup orange juice

In a bowl, whisk the eggs well.  Beat in the sugar and orange juice.  Pour mixture into the ramekins.  Put ramekins into hot water bath, and bake for 45-60 minutes, uncovered until center part of the flan is more firm, than not.

Remove the water bath and ramekins from the oven.  Let ramekins cool on a rack and then wrap in plastic wrap and store in the fridge.  Bake the night before.  Right before serving unmold from ramekins on serving plates.