How to make
Put the milk to boil with the vanilla and cinnamon. Beat the whole eggs, yolks and sugar with a mixer until you get a light creamy mixture. To the eggs, add the hot milk in portions, stirring continuously. Add the orange zest.
Stir the mixture in a water bath until you get a thick cream. Distribute it into 4 cups, allow to cool, then place in a refrigerator to cool some more.
Dissolve the sugar for the caramel in 1/2 cup (125 ml) of water on the stove and boil until you get a caramel sauce, then pour it onto the cream, while still hot. Then place the cups in the refrigerator until the caramel solidifies.
