Orange Creme Caramel

Caramelize the sugar in a saucepan then carefully stir in the orange liqueur. Distribute between buttered soufflé dishes (or small ramekins) and let cool. 

For the custard: Whisk all ingredients together and distribute between the soufflé dishes.

Place the dishes in a baking dish and add enough hot water to come halfway up the sides of the soufflé dishes. Bake in a preheated oven (180°C) (approximately 350°F) for about 45 minutes.

Let the creme caramels cool for 2-3 minutes after cooking then loosen around the edges with a knife and invert onto serving plates. Garnish with orange zest.