Preheat the oven to th. 5-6 ( 170°C ).
Put the milk and cream together to boil in a saucepan. with 2 beautiful orange zest taken from 1 orange., cinnamon, vanilla bean split lengthwise and scraped.
Vigorously whisk the whole eggs, the 2 yolks and 150 g of sugar. Add the Pousse-Rapière. When the milk and cream boil, strain it and pour it gently over the egg-sugar mixture while stirring constantly.
Butter 6 round, shallow porcelain baking tins. Pour in the preparation and put in the oven in a bain-marie for 45 minutes.
Peel the oranges raw, separate the quarters and remove their membranes.
When the creams are cooked, take them out of the oven, let them cool, then put them in the fridge for 2 hours.
When ready to serve, preheat the broiler. Decorate the creams with the orange wedges, sprinkle with the rest of the sugar and put them under the very hot grill for 2 minutes.
Serve immediately.
Note:before filling the molds, you can remove the vanilla pod.
