Brown Sugar Custards with Orange Zest

Preheat the oven to 325 °. Place four 4-ounce ramekins in a small baking dish or roasting pan. In a saucepan, bring the evaporated milk to a simmer with the brown sugar. Cook over moderate heat, stirring until the sugar dissolves. In a bowl, whisk the eggs, egg yolk, vanilla and orange zest. Slowly whisk the hot milk into the egg mixture. Strain the custard into a glass measuring cup. Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 10 minutes, until the custards are just set. Transfer the ramekins to a rack and let cool. Cover the custards with plastic wrap and refrigerate until firm, at least 3 hours. Garnish with the candied orange zest.