To make flan Mexicano, or Mexican flan, add 1 cup of granulated white sugar to a pan over medium-high heat, then stir the sugar constantly until it melts and creates a golden-colored syrup, approximately 10 minutes. Remove the sugar from the heat before it begins to darken, and transfer the syrup to a flan mold. Preheat an oven to 350 degrees Fahrenheit.
Freshly squeeze 1/4 cup of orange juice, and grate 1 tablespoon of orange peel. Add these ingredients to a blender along with 1 cup of whole milk, 1 14-ounce can of sweetened condensed milk, 3 eggs, 1 tablespoon of vanilla extract and 1 tablespoon of cornstarch. Separate 3 egg yolks, and add them to the other ingredients. Thoroughly blend all of the ingredients until the mixture has a smooth consistency. Add in 1 cup of heavy cream, and pulse the blender until the cream is evenly distributed.
Once the caramel syrup has cooled in the flan mold, pour the cream mixture over it. Lay out a moistened kitchen towel inside a roasting pan, and set the mold on top of the towel. Transfer the pan with the mold to the oven, and then pour enough boiling water into the roasting pan to fill it halfway. Bake the flan until it just sets, approximately 45 minutes to one hour. Allow the flan to cool, and refrigerate it for four hours before serving.