Put the milk on the stove in a small saucepan, along with the orange peels and scraped vanilla bean pod(put the whole pod in). Slowly bring to a boil.

While the milk is slowly heating, beat the egg yolks with the sugar,salt and cornstarch until the mixture turns pale yellow.

Strain the milk to remove the orange peel and vanilla pod.

Slowly add few splashes of the hot milk in the eggs to temper them while stirring continuously.

Slowly add the egg yolk mixture to the remaining milk, making sure to keep stirring so that the eggs don’t scramble!

Stir constantly over a low heat, until the mixture has thickened.

Remove from the heat and pour the mixture into ramekins.

Allow the custard to cool, and then cover in plastic wrap and chill them for about 5 hours (preferably overnight).

Before serving, sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions.

Caramelize with a small kitchen blowtorch and serve.