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1
Preheat the oven to 200 degrees F.
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2
In a heavy-bottomed saucepan heat the milk, the vanilla pod over medium-low heat and bring to a simmer.
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3
Do not boil.
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4
For the caramel: Mix together 1 cup of sugar and 1/4 cup of water in a small saucepan over medium-high heat.
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5
Heat until the sugar dissolves and continue cooking until the sugar turns golden brown.
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6
Do not stir.
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7
Remove from heat and add 2 tablespoons of orange juice.
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8
(Be very careful when you add this because the hot sugar will fly everywhere.)
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9
Shake the pan to incorporate the orange juice and sugar.
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10
Spray 8 (4 to 5-ounce) ramekin dishes or 1 large flan mold, with cooking spray.
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11
Pour the caramel into the dishes, to completely cover the bottom.
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12
In a large bowl mix together the remaining 2/3 cup sugar, the eggs, and a pinch of salt and whisk well.
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13
Remove the vanilla pod from the milk and gradually blend the milk into egg and sugar mixture while stirring or whisking constantly.
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14
Stir in the heavy cream, then strain the egg mixture through a sieve.
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15
At this point, add the vanilla bean seeds and pour the mixture into the ramekin dishes over the caramel.
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16
Fill a deep casserole dish with water and arrange ramekins in the casserole dish.
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17
The water should reach halfway up the dishes.
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18
Bake in the preheated 200 degrees F oven until the custard sets, about 1 1/2 hours.
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19
Remove the ramekins from the oven and cool.
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20
Refrigerate for 2 to 3 hours before serving.
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21
To serve: Mix together fresh berries and raspberry sauce in a small bowl.
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22
Remove the ramekins from the refrigerator and loosen the edges with a small knife.
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23
Put a dessert plate on top of the ramekin dish, and turn upside down, so that the caramel sits on top.
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24
Remove ramekin dish.
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25
Spoon the berries on top of each creme caramel and garnish with a fresh mint sprig.
