Orange Vanilla Pot de Creme

Directions

1. Make the orange sugar: In a small bowl, stir the sugar, orange zest, vanilla bean seeds, and salt to combine. Use your fingers to rub the mixture together until well combined—the sugar should appear more sand-like and visibly orange.
2. In a medium pot, combine the cream, milk, and the sugar mixture. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Cover the pot and let sit for 15 minutes.
3. Heat the oven to 300°F/150°C with an oven rack in the center. Heat a large kettle of water until barely simmering (you can use a pot, but it’s a lot easier to pour from a kettle). Place eight small jars (such as 4-ounce canning jars or 4-ounce ramekins) on a baking sheet.
4. Place the egg yolks in a medium heat-safe bowl, and whisk to combine. Add about ¼ of the warm cream mixture and whisk well to combine, then add the remaining cream and mix well. Whisk in the orange juice.
5. Transfer the custard to a large container with a pour spout (such as a liquid measuring cup). Pour the custard into the ramekins, aiming to divide it as evenly as possible between the dishes.
6. Transfer the baking sheet full of ramekins to the oven, then gently pour water from the kettle, aiming to cover about halfway up the sides of the ramekins. Cover the jars with their lids (or, if using ramekins—tightly cover the surface of the baking pan with foil).
7. Close the oven and bake until the custards are set at the edges, but still jiggly in the center, 1 hour to 1 hour 30 minutes. Remove the custards from the water bath and cool on a wire rack to room temperature. Refrigerate until well chilled before serving, at least 4 hours, and up to 2 days.