1. preheat the oven to 160 °C. Fill a deep baking tray 9 cm high with water and place on the middle shelf of the oven. 2.
Bring the milk to the boil in a saucepan with the whipping cream, orange zest and the vanilla pod. Pour through a sieve.
Whip the egg yolks with the sugar until light and fluffy and then gently stir in the milk and whipped cream mixture with the orange liqueur.
Carefully pour the egg milk into ramekins, making sure that there is no foam on the surface. If there is a little foam, remove it with a spoon. 5.
Place the ramekins in the water bath so that they are just under half full of water. Cook the egg mixture for 45 to 50 minutes. Remove the ramekins and chill in the refrigerator for another 3 to 4 hours.
Just before serving, sprinkle each ramekin with 1 tsp. brown sugar and caramelize as quickly as possible under the heated broiler on the top rack.
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