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1
Preheat the oven to 300u00b0F.
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2
Place 3/4 cup of the sugar and 1/2 cup water in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to medium. Bring mixture to a boil. Boil without stirring 6-8 mins, brushing down sides of pan with a wet brush to remove sugar crystals. Remove from heat when mixture turns to caramel.
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3
Pour into an 8-inch round cake pan, tilting to spread evenly. Place pan in a large baking dish.
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4
For the custard, combine milk and cream in a medium saucepan. Bring almost to a boil on medium heat. Transfer to a bowl to cool slightly. Whisk eggs, remaining 1/4 cup sugar and vanilla in a large bowl.
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5
Gradually whisk in milk mixture until well combined. Strain through a fine sieve into the cake pan. Add enough boiling water to dish to reach halfway up the side of pan.
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6
Bake 40-45 mins until just set (slightly wobbly in center). Remove cake pan from water and cool on a wire rack.
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7
Refrigerate 3 hours or overnight.
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8
Run a small knife around the inside edge of pan. Place a serving plate over the pan and carefully invert. Shake gently and carefully remove pan. Garnish with orange peel.
