STEP 1 - Make the Caramel Syrup

1. Heat the sugar and water in a small saucepan over medium heat. Cook until the sugar dissolves and the mixture turns a golden-brown caramel color (15-20 minutes).
2. Swirl the pan gently instead of stirring to avoid crystallizing the melted sugar. Moderate heat is vital to prevent crystallization and burning. If you see sugar crystals forming on the sides of the pan, brush them with a wet pastry brush dipped in water.
3. Once the caramel reaches a deep amber color, immediately (and carefully) pour it onto the flan pan, tilting the pan to coat the bottom and sides  (wear mittens as the pan becomes very hot). SEE NOTES
4. Let the pan cool completely at room temperature. Caramel should cool to a hard surface.

STEP 2 - Prepare the Flan Custard
The FIRST STEP is to infuse the milk with orange and cinnamon flavors.

1. Combine the whole milk, evaporated milk, orange zest, and cinnamon stick in a medium saucepan.
2. Heat it gently over medium-low heat until it just starts to simmer, then lower the heat and simmer gently for 3 to 5 minutes. Remove from heat and let it cool.

The SECOND STEP is to blend the ingredients to ensure a smooth mixture.

1. In a blender, mix eggs, egg yolks, cream cheese, condensed milk, rum (if using), and vanilla extract.
2. Blend at medium speed until combined and smooth (about 1 minute). 
3. Incorporate the milk mixture by passing through a strainer and blend again at low speed until well combined.

STEP 3 - Assemble the Flan and Bake

1. Preheat the oven to 350°F. Pour custard over the coated flan pan.
2. Place the flan pan inside the larger pan and fill the dish halfway with hot water to create a bath (Bain Marie). Cover the flan with aluminum foil and bake in the middle rack for 60-75 minutes or until a knife inserted between the center and edge comes out clean.
3. Remove from the oven and let it cool to room temperature.
   Note: After it’s baked, the flan might still jiggle like jello, and that’s fine. The flan will become more solid during refrigeration. Once cooled, refrigerate for at least 4 hours (but overnight is better!).

STEP 4 - Make the Orange Syrup

1. The LAST STEP is to prepare the Orange Caramel Sauce.
2. Combine the fresh orange juice, sugar, and orange peel slivers in a saucepan.
3. Simmer over medium-high heat uncovered until it reduces by half and thickens (20-25 minutes). Stir as needed.
4. Feel free to add the Rum (optional) at this time and cook for another 5 minutes. 
5. Let the syrup cool, then refrigerate until ready to serve the flan.

Step 5 - Unmold and Serve

1. To serve, take the flan out of the refrigerator 30 minutes before serving.  Run a small knife around the edges of the flan to loosen it. Place a serving dish on top of the pan and flip the two over quickly to unmold the flan. You should hear a glopping sound telling you the flan is out of the pan. 
2. Garnish with orange slices and drizzle the orange syrup on top. Enjoy your masterpiece!