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CARAMEL:
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1. To line the bottom of individual custard cups with caramel, it is necessary to work quickly. Because the temperature of hot caramel will be over 300°, handle it with extreme caution.
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2. In a small, heavy saucepan or skillet, bring the sugar and water to a boil over high heat, stirring until the sugar completely dissolves.
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3. Reduce the heat to moderate and cook briskly without stirring, but gently tipping the pan back and forth until the syrup turns a deep golden brown. This may take 10 minutes or more.
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4. The moment the syrup reaches the desired color, remove the pan from the heat and quickly pour about a tablespoon into the first cup.
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5. Tip and swirl the syrup evenly around the bottom, then set the cup aside. In a similar fashion quickly coat the remaining cups with caramel.
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CUSTARD:
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1. Preheat the oven to 325°. With a small, sharp knife or rotary peeler, remove the peel from all three oranges without cutting into the bitter white pith underneath it. Set the peel aside. Remove and discard the pith and outside membranes of the oranges.
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2. Then free the individual segments of orange, one at a time, by cutting along both sides of the segment down to the center core. Carefully lift out each piece as it is loosened. Set aside.
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3. In a 2- to 3-quart saucepan, bring the milk, orange peel and cinnamon sticks almost to a boil over moderate heat. Remove the pan from the heat, discard the orange peel and cinnamon sticks, and stir in the vanilla.
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4. With a wire whisk, rotary or electric beater, beat the eggs and egg yolks together until well-blended, then add the sugar gradually, and continue to beat until the mixture is thick and pale yellow. Stirring constantly, pour in the hot milk in a thin stream. Then strain it through a fine sieve into a bowl.
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5. Place two or three orange segments in the bottom of each caramel-lined cup and pour in enough custard to come almost to the top. Place the cups in a large, shallow baking pan, and set the pan on the middle shelf of the oven.
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6. Pour in enough boiling water to come halfway up the sides of the cups. Bake-lowering the oven temperature if the water in the pan begins to simmer-for about 40 minutes, or until a knife inserted in the center of the custard comes out clean.
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7. Remove the cups from the water and refrigerate for at least 3 hours, or until the custard is thoroughly chilled.
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8. Unmold the custards one at a time. Run a sharp knife around the sides and dip the bottom of the cup briefly in hot water. Wipe the outside of the cup dry, place a chilled serving plate upside down over it and, grasping cup and plate together firmly, quickly turn them over.
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9. Rap the plate on a table and the custard should slide easily out of the cup. Pour any extra caramel remaining in the cup over the custard.
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