2 cups half-and-half
Zest of 2 oranges
3/4 cup sugar
1 8-ounce container Wisconsin mascarpone cheese
1 teaspoon vanilla
Caramel topping or dulce de leche to line 8 ramekins (approximately 1 tablespoon per ramekin)
Combine half-and-half with orange zest. Heat in saucepan to boiling point to infuse orange flavor into milk. Remove from heat, strain and cool. When cool, combine half-and-half and remaining ingredients in a mixing bowl and whisk together until smooth.
Preheat oven to 350°F. While mixture is cooling, spoon caramel into eight, 6-ounce ramekins and spread evenly over bottoms. Divide milk mixture over caramel. Place ramekins in a water bath and bake for about 30 minutes or until set. Cool and refrigerate until serving time. Run knife around edge of flans and turn ramekins upside down to remove flans.