Dissolve sugar in water over heat and cook until it becomes a deep golden brown caramel.
Pour the hot caramel into a 1.5 litre flan tin and coat the ridges carefully.
Simmer milk, honey, and orange zest in a saucepan until the honey dissolves.
Preheat the oven to 170°C and place the flan tin inside a larger roasting tin.
Whisk eggs with wine, then strain the hot milk mixture into the eggs while stirring.
Pour the custard over the caramel and fill the roasting tin halfway with boiling water.
Bake for 45 to 50 minutes until the custard is just set and slightly wobbly.
Cool the flan in the water for one hour before chilling in the fridge for six hours.
Invert the flan onto a deep serving plate and pour the remaining caramel over the top.