This is a popular traditional dessert similar to crème caramel. There are numerous versions and you can flavor it with Port, lemon, etc., depending on your whim. There are also two ways to present it: either plain, or browned in the oven.

1. bring the milk to the boiling point in a saucepan; cool to lukewarm;
2. beat the egg yolks and cornstarch together in a bowl; gradually blend in the milk, sugar and 3/4 of the orange zest;
3. butter the ramekins, line the bottoms with caramel; add the remaining orange zest;
4. pour the custard into the ramekins;
5. steam for 1 1/4 hours.

*Making the caramel
in a heavy-bottomed saucepan, cook the 60 g (1/4 cup) sugar with 3 tbsp. water until an amber caramel is formed.