FOR THE CARAMEL:
Place all ingredients except zest in small non reactive pan.
Bring to a boil slowly over low to medium heat.
Do not stir.
Swirl if needed to promote even browning.
Dampen down the sides of the pan if crystals form.
When light golden brown, lower heat and cook until just past honey brown.
Pull from heat, add the zest, dividing into 8 ramekins, 6 ounce size.
Allow to cool.

FOR THE CUSTARD and TO FINISH:
Preheat oven to 350.
Heat milk and cream over medium heat to 160 degrees.
Combine eggs, sugar and yolks.
Off heat, pour the dairy products, vanilla, zest and a pinch of salt into the eggs.
Whisk lightly, do not foam!
Strain and reserve.
Set dish towel into a roasting pan.
Place ramekins on towel.
Fill ramekins with custard mix.
Fill pan with boiling water to reach halfway up the sides of the ramekins.
Tent loosely with foil and bake for 35-45 minutes until a knife inserted into the custards comes out cleanly.
Cool and refrigerate… to un-mold…use a knife to loosen the perimeter and invert plate over top of custard. Shake gently.