Orange Creme Caramels Recipe

1. To make Caramel, place sugar and water in a heavy-based saucepan over a low heat and cook, stirring constantly, until sugar dissolves. Bring to the boil and boil, without stirring, until mixture turns a light golden colour. Divide mixture between six lightly greased 1/2 cup / 125 ml/4 fl oz capacity ramekins.
2. To make custard, place milk powder, sugar, eggs and vanilla essence in a bowl and beat until sugar dissolves. Whisk in milk and orange rind, then pour into ramekins.
3. Place ramekins in a baking dish with enough boiling water to come halfway up sides of ramekins and bake for 20 minutes or until a knife inserted into the centre comes out clean.
4. Remove ramekins from baking dish and set aside to cool. Chill.