Step-by-Step Instructions:
To make caramel, heat 3/4 cup sugar and water in a saucepan until amber in color. Pour into ramekins, tilting to coat the bottoms.
- In a saucepan, heat milk and 1/2 cup sugar until the sugar dissolves. Remove from heat.
- Whisk eggs, egg yolks, orange blossom water, and vanilla. Gradually add the warm milk, stirring constantly.
- Strain the custard into the caramel-lined ramekins.
- Place ramekins in a baking dish, fill the dish with boiling water halfway up the sides of the ramekins.
- Bake at 325°F (163°C) for 35-40 minutes until custard is set.
- Chill in the refrigerator for at least 4 hours.
- To serve, run a knife around the edges and invert onto plates.
