Preheat the Oven:

Preheat your oven to 325°F (160°C). Place 4 ramekins in a baking dish and set aside.

Infuse the Cream:

In a medium saucepan, heat the heavy cream and vanilla bean (or vanilla extract) over medium heat until just simmering. Remove from heat and let steep for 5 minutes to allow the vanilla to infuse the cream.

Prepare the Custard Mixture:

In a mixing bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and thick. Gradually add the orange juice and zest.

Combine the Cream and Custard Mixture:

Slowly pour the warm cream into the egg yolk mixture while whisking continuously to prevent curdling. Once fully combined, strain the custard through a fine-mesh sieve into a clean bowl to remove any solids.

Fill the Ramekins:

Pour the custard mixture into the ramekins, dividing it evenly.

Bake the Crème Brûlée:

Fill the baking dish with hot water halfway up the sides of the ramekins. Carefully place the dish in the oven and bake for 40 minutes, or until the custards are set but still slightly wobbly in the center.

Cool and Chill:

Remove the ramekins from the water and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

Caramelize the Sugar Topping:

Before serving, sprinkle an even layer of granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until golden and crispy. If you don’t have a torch, you can broil the crème brûlée under a high broiler for 1–2 minutes, but watch closely to avoid burning.

Serve and Enjoy:

Serve the Orange Crème Brûlée immediately after caramelizing the topping for a delightful dessert experience!