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1
Caramel: Combine sugar and water in a saucepan.
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2
Cook over medium-high heat, stirring with a wooden spoon just until sugar dissolves.
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3
Then bring to a boil without stirring.
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4
Continue cooking to a medium to deep amber color, depending on desired flavor.
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5
The deeper the color, the more distinctive the flavor.
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6
Be careful not to burn the caramel.
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7
Immediately pour caramel into a 9-inch round cake pan, swirling to coat bottom.
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8
(Do not use a pan with removable bottom.)
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9
Place pan in a roasting pan; set aside.
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10
Custard: Preheat oven to 350 degrees Fahrenheit.
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11
Heat milk in a saucepan to simmer.
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12
Add orange peel and cinnamon stick to milk.
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13
Cover and let stand 10 minutes.
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14
Return milk mixture to boil.
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15
Lightly beat eggs and sugar with vanilla extract in bowl.
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16
Remove and discard orange peel and cinnamon from milk with slotted spoon.
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17
Gradually whisk hot milk into eggs.
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18
Pour custard into the cake pan over the caramel.
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19
Place pans in oven.
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20
Pour enough boiling water into roasting pan to come halfway up sides of cake pan.
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21
Bake 45 to 50 minutes, until knife inserted 2 inches from edge comes out clean.
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22
Let stand in water bath 10 minutes.
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23
Cool.
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24
Cover and refrigerate up to 24 hours.
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25
Cut around edge and invert onto a large serving plate.
