1. 25oz (little over 3 cups)milk
  2. 13.5oz (1 can) condensed milk
  3. 8 eggs
  4. 1 1/3 cup sugar (divided in two equals: 2/3 ea.)
  5. 1/2 tsp orange extract
  6. 1 tsp vanilla
  7. 2-3 sticks cinnamon
  8. 1 fresh orange peel
  9. salt

  1. Mix both milks, half the sugar (2/3 cup), cinnamon sticks and orange peel and slowly bring to a boil. After 10-15 minutes of boiling, turn off the heat and let the milk cool down.
  2. In a pan, mix 1/2 cup of water and the rest (2/3 cup) of the sugar. Bring the syrup to a boil until the water evaporates. Once the sugar starts to caramelize (starts to darken), reduce the heat to low and make sure you don’t burn the caramel. It happens very quickly. For me it is ready when the color is still light brown. Spread the caramel on the bottom of 8 ramekins.
  3. After the milk has cooled down, strain it and mix in 5 whole eggs and 3 yolks, vanilla, orange extract and a small pinch of salt. Strain again once mixed well.
  4. Spread the custard over the caramelized ramekins.
  5. Place a towel on the bottom of a baking dish. Arrange the ramekins on top and add water to the baking dish until the ramekins are halfway immersed in it. Do not add water to the ramekins! 🙂
  6. Bake in a preheated 275F oven for 1 hour, or until the center of the custard is almost set.