Instructions:

• Step 1: Prepare the Caramel - In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Heat over medium heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to come to a boil. Watch closely as it turns a deep amber color, about 8-10 minutes. Pour the caramel into the bottom of your ramekins, swirling to coat evenly. Set aside to cool.
• Step 2: Make the Custard Mixture - In the same saucepan, combine 5 cups of milk, 1 cup of sugar, 1/2 teaspoon of salt, and the strips of orange peel. Heat gently over medium heat until warm but not boiling, stirring occasionally. Once warm, remove from heat and let steep for 10 minutes.
• Step 3: Whisk the Eggs - In a mixing bowl, whisk together 6 room-temperature eggs until well combined. Slowly pour in the warm milk mixture while continuously whisking to temper the eggs.
• Step 4: Strain the Mixture - Using a fine mesh strainer, strain the custard mixture into another bowl to remove the orange peel and any curdled bits. Add 1 tablespoon of vanilla extract and stir to combine.
• Step 5: Fill the Ramekins - Carefully pour the strained custard into the prepared ramekins over the set caramel.
• Step 6: Prepare the Water Bath - Preheat your oven to 325°F (160°C). Place ramekins in a baking dish and fill with hot water until halfway up the sides of the ramekins.
• Step 7: Bake - Bake for about 40-45 minutes or until set but slightly jiggly in the center.
• Step 8: Cool and Unmold - Allow the ramekins to cool to room temperature, then refrigerate for at least 4 hours. To serve, run a knife around the edges of the ramekin, invert onto a plate, and let the caramel drizzle over the custard.