Antigua Creme Brulée

Servings: 4
Warm milk, cream, orange zest and 1/2 vanilla bean slowly in a small sauce an for 15 to 20 minutes. Mix egg, yolks and sugar until creamy. Add a little of the tepid milk/cream mixture and stir well. Then add the rest of the mixture, pass through a fine sieve and let sit for 30 minutes. Pour into small souffle molds and poach in a water bath, covered with aluminum foil, about 30 minutes at 300 degrees or until set. Cool in a refrigerator for at least two hours. Sprinkle with sugar and caramelize sugar with a propane blow torch just before serving.
1 C. cream
1 C. milk
1/4 C. sugar
Zest of 1 orange
1/4 C. Merryvale 'Antigua'
1/2 fresh vanilla bean
1 whole egg
4 egg yolks
Served With: