For the orange flan, place sugar in a saucepan and caramelize, stirring until golden brown. Carefully stir in orange liqueur. Pour the caramel into six soufflé dishes (or small cups) and let set.
Stir all ingredients together and spread over the caramel mixture. Cover the ramekins with aluminum foil, place on the rack and cook (at 100°C for 16-18 minutes).
After cooking, let rest for a few minutes, then loosen all around with a knife and turn the flan out onto plates. Garnish with fine orange strips.