Orange Vanilla Custard

Step 1: Preheat oven to 300° F. Place six 4-oz. ramekins in a deep baking pan, large enough to hold them with space in between each ramekin.

Step 2: In a heavy-bottomed pot, bring the milk to a simmer on medium-low and then remove from heat.

Step 3: Place the eggs, yolks, sugar, salt, vanilla seeds, and pods in a separate bowl and mix well.

Step 4: Add a little bit of the milk to the eggs and whisk to warm the eggs up and then add everything back to the pot and whisk to combine.

Step 5: Let vanilla steep in the milk for about 10 minutes.

Step 6: Strain the mixture into a clean bowl and add the orange zest.

Step 7: Pour the mixture into the cups and place the pan on a rack in the middle of the oven.

Step 8: Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.

Step 9: Bake until the custards are just set (they will still be a little loose in the center), 30 to 35 minutes.

Step 10: Let the custards cool in the water bath for about 2 hours and then serve at room temperature or chilled.