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1
Preheat the oven to 325 degrees F.
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2
In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick.
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3
Whisk to combine.
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4
Bring the mixture to a boil, then remove from the heat and let cool.
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5
(This will infuse the cream with all the aromatics.)
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6
Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture.
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7
Slowly strain the cooled infused cream into the egg mixture and whisk to combine.
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8
Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan.
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9
Carefully fill the ramekins with the custard mixture.
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10
Add hot water to the pan to come halfway up the sides of the ramekins.
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11
CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes.
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12
Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour.
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13
Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch.
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14
The sugar will harden, turn brown and become crunchy.
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15
Torch the custards just before serving.
