Place the orange zest, milk and sugar together in a saucepan and bring gently to the boil. Cover and infuse for 2 hours.
Place the eggs and egg yolks in a bowl and gently pour on the orange milk. Mix lightly together, but don’t allow the mixture to become frothy. Strain through a chinois, pressing down well on the orange zest to extract all the flavour. Skim the surface.
To make the caramel, place the sugar in a heavy-based saucepan or copper pan with the water and cook to a rich brown caramel. Pour into a square container approximately
When the caramel has set, gently pour on the milk mixture. Place in a bain marie and