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1
Preheat the oven to 350F and bring a kettle of water to a boil.
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2
Combine 1/2 cup of the sugar and 1/4 cup water in a small heavy saucepan over low heat.
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3
Cook, shaking the pan occasionally (its best not to stir), until the sugar liquefies and turns clear, then golden brown, about 15 minutes.
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4
Remove from the heat and immediately pour the caramel into the bottom of a flat ovenproof bowl or gratin dish, or 4 individual ramekins.
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5
Beat the eggs and yolks with the remaining 1/2 cup sugar until pale yellow and fairly thick.
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6
Gradually add the orange juice to the egg mixture, stirring constantly.
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7
Stir in the zest and pour the mixture into the prepared bowl or ramekins and place in a baking pan, adding hot water to within about 1 inch of the top.
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8
Bake for about 40 (for the ramekins) to 50 (for the bowl) minutes, or until the center is barely set.
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9
(Its best to start checking after 30 minutes or so, to avoid overcooking.)
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10
Serve warm or at room temperature or cover and refrigerate for a day or so; you can serve by spooning from the bowl, or in the ramekins.
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11
Or you can unmold by putting the cups in a bowlful of hot water for 30 seconds or so, then inverting; spoon any melted caramel on top of the custards.
