For 8, 1/2 cup portions
For the custard
2 cups heavy cream
1.75 cups whole milk
8 egg yolks
1/2 cup sugar
1 teaspoon vanilla essence
1 teaspoon zest of orange
1 stick cinnamon
For the caramel
3/4 cup sugar
1/4 cup water
Preheat oven to 325°F. Prepare a water bath. Or prepare your pressure cooker.
For the caramel:
Heat the water and sugar in a saucepan on high heat. Do not stir, you can swirl the pan about a bit but don't use a spoon to stir the sugar-it will crystallize.
continue to cook until it gets golden brown. Remove and pour into the bottom of your 8 containers.
Allow containers to cool for an hour.
For the custard:
Bring 1/2 cup sugar, cream, cinnamon stick, orange zest and milk to a boil in a saucepan on medium heat. Stir to dissolve the sugar. Strain through a sieve. Discard zest and cinnamon stick.
Whisk eggs and vanilla in a bowl. Whisk 1/3 hot cream into yolk mixture slowly. Whisk vigorously. Add remaining custard mixture and strain again through a sieve.
Pour into each of the 8 containers almost till the brim. .
Place cups in a bain marie of water bath- a large, flat, roasting or baking pan with at least 2 inches of hot water. Our place in your pressure cooker in a water tight container, so water doesn't leak into the custards.
Bake until custards are set, about 22 -28 minutes and in a pressure cooker about 25 minutes on a slow flame.
To test shake the cup gently. The center should jiggle. Do not over bake custards. Let the custards sit in hot water outside the oven about 25 minutes. Remove cups from water- this applies to the pressure cooked and the oven baked custards. Wipe and cover tightly with plastic wrap. Chill overnight.
To unmould use a sharp thin blade to loosen the custard from the sides. Turn over in a dessert plate. Serve chilled.