Preparation / Directions:
Preheat oven to 325 degrees.
In a 2-quart saucepan, stir together 1 1/2 cups sugar and 3/4 cup water and place over medium heat until dissolved, about 1 minute. Raise heat to medium-high and, watching carefully, cook until sugar turns to a deep golden-brown caramel, about 8 to 10 minutes. Carefully divide the caramel into 8 six-ounce flan molds and allow to cool until firm.
Place cream and remaining cup of sugar into a non-reactive saucepan and place over low heat and stir until sugar is dissolved, about 1 minute. Remove from heat and pour into a 4-quart mixing bowl. Add milk, orange zest, eggs, yolks and red wine and whisk slowly until well blended, careful not to form a froth. Ladle into the flan molds and place filled molds into a brownie pan. Fill brownie pan to halfway up the sides of the molds with warm water and place into oven. Cook 25 to 30 minutes until just set and remove. Allow to cool, unmold carefully and serve with orange segments and freshly chopped mint leaves.
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