Orange-infused creme caramel

Method

1. Pour 150g of sugar into 150ml of cold water in a saucepan; bring to the boil over medium heat and cook until the liquid is golden brown in colour and starting to caramelise, about 5 minutes. Pour the caramel evenly into the bottom of 8 ramekins; rotate each ramekin until the entire bottom is covered with caramel. Place the ramekins in a roasting tin.
2. Pour milk, 50g caster sugar and the orange peel into a saucepan. Heat this mixture over medium heat until it starts to boil; remove from heat, cover and set aside for 30 minutes. Remove the orange peel.
3. Preheat the oven to 160 C / Gas 3.
4. Beat 4 eggs, 2 egg whites, vanilla extract and remaining 150g of caster sugar together in a large bowl. Add the warm milk to the egg mixture slowly, continuously stirring.
5. Pour mixture evenly on top of caramel in ramekins; place the roasting tin in the oven. Pour boiling water into the roasting tin until it reaches 1/2 way up the sides of the ramekins; cook for 45 minutes or until a knife inserted in the middle comes out clean.
6. Carefully remove the ramekins from the roasting tin and allow them to cool down on a wire rack. Store them in the fridge until ready to serve.
7. To serve; bring creme caramels back to room temperature. Run a knife around the edge of each ramekin; turn creme caramel out onto a plate.