Bake and refrigerate this dessert the night before, so all you need to do is add and caramelize the sugar topping before serving dinner.
Cooking Light JANUARY 2008
Preheat oven to 300°.
Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat; stir in orange rind and cinnamon stick. Cover and let steep 10 minutes. Strain milk mixture through a sieve into a bowl; discard solids. Stir in vanilla extract.
Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes. Place dishes in a 13 x 9–inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 40 minutes or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift remaining 2 tablespoons sugar evenly over the top of brûlées. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve within 1 hour.
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