Cut the vanilla pod lengthways. Put the sugar, milk, cream, orange zest, vanilla extract, vanilla pod, salt in a larger saucepan and bring to the boil while stirring. When it is boiled, take it off the stove. In a bowl, stir the eggs and egg yolks with a mixer until frothy. Then add a larger ladle of the hot milk mixture and stir in. Then pour this egg mixture back into the pot while stirring and stir in with a whisk. It should all be well connected.
Put a fine hair sieve over a glass bowl and strain the liquid there. Cover with cling film and put in the refrigerator for at least 2 hours. Then you prepare the caramel by bringing the sugar and water to a boil in a small saucepan. Now let it simmer until it has turned a golden brown color. Always stir and don`t let it get too dark. If this is simmering, make 6 ceramic molds of 100 ml. The caramel is then poured evenly into this and left to stand for about 15 minutes.
In the meantime, preheat the oven to 165 degrees.
Then you fill the egg / milk mixture evenly into the molds with a ladle. Fill it up to the top and then place it in a deeper drip pan. You pour so much hot water into this that the molds are about halfway in the water. So you put it in the oven and let it set for about 45 minutes. You should look there then. They are also ready if you wiggle a mold in the oven and the consistency of the whole thing is like jelly.
Then you take them out of the oven, from the water bath and let them cool down for about 1 hour.
Cover them and put them in the refrigerator for at least 4 hours before serving.
Before serving, go with a sharp knife along the edge and loosen it. Then you throw them each on a dessert plate.
You can do everything 3-4 days beforehand and leave it in the fridge.
Tip: fill the pot with water to clean the pot and the spoon. Slightly higher than the caramel was and bring to a boil. Let the hard caramel simmer a little longer and stir it a little, so the hard caramel dissolves perfectly.
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