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1
Put a water-filled kettle on the stove and heat it. Arrange 8 individual serving size ramekins (or a 10-inch stainless skillet or standard size loaf pan) into an oven roasting pan with some depth for easy handling.
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2
Prepare the caramel by heating the sugars and butter in a heavy saucepan until they a dark, golden and shiny fluid forms. Remove from heat.
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3
Be very careful when pouring the caramel as hot sugar burns are the worst! Pour caramel into the pan or each ramekin, enough to evenly cover the bottom.
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4
Preheat oven to 350 F.
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5
Whisk eggs with the sugar in a large bowl. Add salt, vanilla, milk, heavy cream and orange zest.
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6
Pour creme into the prepared pan/ramekins and transfer the roasting pan into the warm oven. Pour hot water around the ramekins/pan, about an inch deep, and push the tray back into the middle of the oven rack. Close oven door and bake. For ramekins, bake for 30 minutes. For the loaf pan or skillet bake for about 1 hour. Then check it. If the center jiggles, but does not roll like a liquid, they are ready.
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7
Remove custard from oven and set onto a metal rack. Grate nutmeg over the top and allow the custard to cool for about 30 minutes before transferring to the fridge. Chill at least 4 hours.
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8
Toast sliced almonds in a dry pan over medium heat for about 5 minutes. Be careful to they do not burn. Sprinkle over the Creme Caramel and serve with a cup of good coffee or tea.
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9
The creme recipe is adapted from Paula Deen.
