Ingredients

1 cup sugar, divided
1 cup water
one 2-inch strip orange zest
one 2-inch strip lemon zest
1 tsp vanilla extract
6 large egg yolks
hot water, for water bath

Directions

In a small saucepan, cook 1/2 cup sugar over medium-low heat and stirring regularly, until it comes to a medium amber color. Remove from heat and divide evenly into four 6-oz ramekins.  Set aside. In another small saucepan, combine remaining sugar with water and the strips of orange and lemon zest. Bring to a boil. Using a candy thermometer, cook until sugar reaches 220-225F. Remove from heat and cool to room temperature. Remove zest strips and stir in vanilla extract. Preheat oven to 350F. In a large bowl, whisk yolks to combine. Whisk in cooled sugar syrup until well combined. Strain mixture into a measuring cup or bowl with a spout. Pour egg yolk mixture into prepared ramekins, dividing mixture evenly between them. Ramekins may not be completely full. Place ramekins into a shallow baking dish (I use a 9×9-inch pan) and place into the oven. Carefully pour hot water into the baking pan, making sure that the hot water comes about 2/3 of the way up the sides of the ramekins. Bake for 40-50 minutes, until custards are set. A sharp knife inserted gently into the center of one of the custards should come out clean, and they should jiggle only very slightly when moved. Carefully remove ramekins from water bath and allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, until cold, before serving. To serve, slide a sharp knife around the edge of the custard and invert onto a serving dish. Serves 4.