How to make
Heat the milk with the vanilla pod and the rum drops. Leave the mixture to simmer on low heat, so that the aromas can combine well and then remove it from the heat and allow it to cool.
Beat the eggs with a wire whisk along with the sugar and cocoa. They should liquidize, but never become foamy or fluffy, so it is not recommended to do it with a mixer.
Pour them over the milk, from which you have removed the vanilla and orange peel and mix well.
For the caramel, mix the sugar with the orange juice and put it on the hob until it aquires a golden color.
Pour it into the bottom of reat resistant cups and allow it to cool slightly.
Pour the chocolate mixture over the caramel and place them in a baking pan with cold water, so that its level reaches halfway of the cups.
Bake the delicious creme caramel in a water bath at 270°F (130°C) for 1 hour - an hour and a half or until they're fully baked. Occasionally put ice cubes in the water.
Leave the finished desserts to cool and refrigerate them for 2 hours before serving.