Creamy Orange Custard Recipe

In a saucepan, combine 200 ml whole milk , 250 ml heavy cream , 1 cinnamon stick, 2 tbsp orange zest, and 1 tsp vanilla extract. Heat gently on low and simmer for about 10 minutes to infuse the flavor. Remove from the heat and allow it to cool slightly.
In a mixing bowl, whisk 2 egg yolks , 4 eggs , and 25 g granulated sugar until smooth and lightly combined.
Discard the cinnamon stick and slowly whisk the milk mixture into the egg mixture.
Stir in 100 ml orange juice . Transfer the pudding mixture to a jug and skim off any surface bubbles, then pour the orange custard mixture into glass ramekins.
Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides.
Bake at 300°F / 150°C (265°F convection / 130°C fan) for about 35 minutes, until the orange custard is set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and allow them to cool to room temperature. Refrigerate for at least 4 hours or overnight so the custard becomes fully set and creamy.
In a small saucepan, combine 160 ml orange juice and 100 g granulated sugar and simmer until the syrup thickens slightly. Let it cool.
Spoon the orange syrup over the chilled custards and garnish with fresh orange segments before serving.