Cinnamon-Orange Crème Brûlée

Ingredients

• 1 stick cinnamon (1-inch)
• 2 large egg yolk 
• 0.3 cup granulated sugar divided
• 1 cup milk 2% reduced-fat
• 6 tablespoons skim milk powder dry
• 1 strip orange zest (1-inch)
• 1 Dash salt 
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• sieve
• baking pan
• blow torch

Directions

1. Preheat oven to 30
2. Combine milk, dry milk, and salt in a small saucepan over medium heat.
3. Heat to 180 or until tiny bubbles form around the edge (do not boil), stirring occasionally.
4. 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.
5. Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
6. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes.
7. Place dishes in a 13 x 9inch baking pan; add hot water to pan to a depth of 1 inch.
8. Bake at 300 for 40 minutes or until center barely moves when dish is touched.
9. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
10. Sift remaining 2 tablespoons sugar evenly over the top of brles. 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).
11. Serve within 1 hour.