Orange Creme Caramel

1. Preheat oven to 350F (180C).  In a small heavy saucepan, combine 1/2 cup sugar and water. Cook over medium heat, stirring constantly, or until sugar is dissolved. Do not let mixture boil while stirring. 
2. Increase heat to medium-high and boil, without stirring, until mixture caramelizes and is golden in color, 6 to 8 minutes. Pour immediately into an 8-inch round baking pan, tilting pan to cover bottom. 
3. In a large bowl, stir eggs with 1/2 cup sugar until blended. Stir in hot milk, orange rind and vanilla. Avoid overmixing. Pour into pan over caramel mixture. 
4. Place in a pan of boiling water and bake until mixture is set, 40 to 45 minutes. Remove from hot water. Cool on a rack. Cover with foil or plastic wrap and refrigerate overnight or up to 2 days. 

To remove from mould, run a spatula carefully around custard. Invert a rimmed serving plate over custard and turn over. Serve in wedges.

Nutrition Information Per serving: 183 cals, 4.6g fat, 6.4g protein, 29.2g carbohydrate.