Cremes Caramel

FOR THE CUSTARD: Preheat oven to 300 degrees F. Place a roasting pan one-third full of water in the oven. Lightly grease four 6-ounce ramekins with oil.

Whisk together the egg, egg yolks, sugar and salt.

Heat the milk and cream to boiling point. Whisk into the egg mixture. Cool completely.

FOR THE CARAMEL: Combine the sugar and 2 tablespoons of the water in a saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil, without stirring, for about 5 minutes, until golden. Remove from the heat and stir in the remaining water. Working quickly, divide the caramel among the ramekins, tilting each to coat the bottom. Set aside to cool.

Pour the custard into the ramekins and place in the baking dish. Carefully cover with aluminum foil and cook for 50 minutes. They should be firm at the edges and a little shaky in the middle. Cool and refrigerate, preferable overnight. Unmold.

FOR THE CANDIED ORANGE ZEST: Remove the zest from the oranges and cut into julienne. Blanch for 30 seconds in boiling water. Heat the water with the sugar over low heat to dissolve the sugar. Bring to a boil and cook for a further minute. Add the zest and cook for 1 minute. Remove with a slotted spoon. Serve the Cremes Caramel with the Candied Orange Zest.