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1
Using vegetable peeler, cut peel (orange part only) in wide strips from oranges.
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2
Combine milk, half and half and sugar in saucepan.
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3
Scrape seeds from vanilla bean into milk mixture; add bean.
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4
Bring to simmer, stirring until sugar dissolves.
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5
Add peel.
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6
Remove from heat.
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7
Cover and steep 30 minutes.
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8
Strain mixture into medium bowl; cool to lukewarm.
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9
Whisk eggs and yolks in large bowl to blend.
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10
Gradually whisk milk mixture into eggs.
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11
Chill until cold.
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12
Mix 1 cup sugar, 1/4 cup water and juice in heavy medium saucepan.
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13
Stir over low heat until sugar dissolves.
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14
Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes.
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15
Add 3 tablespoons water (mixture will bubble).
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16
Stir over low heat until hard bits dissolve.
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17
Immediately pour into 6-cup souffle dish; swirl to coat bottom and halfway up sides.
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18
Cool.
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19
Preheat oven to 350F.
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20
Whisk custard; pour into caramel-coated dish.
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21
Place in large baking pan.
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22
Fill pan with enough hot water to come halfway up sides of dish.
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23
Cover pan completely with foil, sealing at edges.
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24
Bake until center 3 inches of custard moves only slightly when dish is shaken, about 1 hour.
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25
Remove from oven; let stand covered 10 minutes.
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26
Remove from water; chill overnight.
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27
Combine berries and 1/4 cup sugar in bowl.
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28
Let stand 30 minutes.
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29
Run knife around sides of dish to loosen custard.
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30
Place platter atop dish.
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31
Invert custard onto platter.
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32
Remove dish; allow caramel to spill out onto platter.
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33
Garnish with some berries.
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34
Serve, passing berry mixture separately.
