Nutrition Information (per serving)
1 cup half and half
1⅓ cups evaporated skim milk
1 vanilla bean
¾ cup cane sugar
4 egg yolks
1 tsp orange extract
2 tsp minced orange peel
2½ tsp cane sugar
- Preheat oven to 300F.
- Combine half and half and milk in a large saucepan. Slice vanilla bean lengthwise and open flat to scrape bean paste into milk mixture. Heat to just below a simmer over medium heat. Add sugar and heat to a simmer. Remove from heat.
- Place egg yolks in a small bowl. Temper with milk mixture by adding a small amount of milk to egg yolks, about ¼ cup. Stir gently to combine. Repeat process a few times and then add mixture back to milk mixture. Mix well. Add extract and orange peel.
- Pour approximately ⅓ cup into each 4-ounce ramekin and arrange in a baking pan. Add enough hot water to baking pan to come to the level of the custard in the cups.
- Place in oven and bake for 30 to 45 minutes, until custard is set or until a knife inserted in the center comes out clean. Cool and refrigerate. When ready to serve, sprinkle ¼ teaspoon sugar on top of custard. Place under broiler for 1 minute or flame with a torch until sugar is caramelized. Be careful not to burn.