In a saucepan, take cinnamon stick and roast on medium – low flame for few seconds until aromatic. Turn off the flame and let the pan cool for few minutes.

Pour milk/heavy cream to pan, throw in orange zest and bring it to just a boil. Do not let it boil. Turn off the flame, cover and let the flavors infuse for 10 – 15 minutes.

Preheat the oven to 375 F.

Whisking the yolk mixture, gradually add milk/cream until well blended.

Run the custard through a strainer, pour the custard in individual ramekins or a wide gratin dish. I used four 7 oz

ramekins and one 20 oz CorningWare bowl.

Place a kitchen towel or a dish towel in a roasting pan, place the ramekins or gratin dish on the towel in roasting pan, pour hot water until it comes halfway up the ramekins.

Bake in preheated oven for 35 – 40 minutes until a thin layer is formed on top and the custard is set but not firm. When ramekin is shaken, the custard should be little wobbly.

Remove ramekins from water bath, let cool to room temperature and refrigerate for 3 – 8 hours or until set.

Take some cold water and few ice ice cubes in a roasting pan, place the ramekins in it and put under the broiler, very close to the fire, for 3-5 minutes. Depending on how close the ramekins are to the fire, it could take less than or more than 5 minutes. It took almost 7-8 minutes for me. I put it on the second rack from the fire. I was afraid to put it directly under fire on top most rack..

Remove from oven, let the caramel set for few minutes and serve. Caramel layer will be firm for at least 2-3 hours at room temperature.