Spanish caramel custard

step 1
Pour the milk into a pan along with orange rind and vanilla extract. Bring to a boil, then remove from heat and stir in half the sugar; set aside for at least 30 minutes to infuse.

step 2
Meanwhile stir the remaining sugar along with water in another saucepan over medium high heat. Once the sugar has melted, let it boil without stirring till it becomes deep golden brown. Immediately remove the pan from heat and squeeze in a few drops of orange juice. Pour into a lightly buttered 1 litre/5-cup soufflé dish and swirl to cover the base; set aside.

step 3
Return the pan of infused milk to the heat and warm it. While it is getting warm, beat the whole eggs and egg yolks together in a heatproof bowl. Pour the warm milk into the eggs, whisking constantly. Strain into the soufflé dish.

step 4
To serve, run a metal spatula round the soufflé, then invert onto a serving plate, shaking firmly to release.