Baked Creme Caramel

Preheat oven to 350°F (175°C). Prepare a water bath by placing a roasting pan in the oven and filling it halfway with hot water.

Pour the 2/3 cup sugar for caramel sauce into a heavy-bottomed saucepan over medium heat, stirring occasionally until the sugar melts and turns golden amber in color.

Immediately pour the caramel into a round baking dish, tilting and rotating to coat the bottom and sides evenly. Set aside to cool and harden slightly.

Whisk together the beaten eggs, full-creme milk powder, remaining 2/3 cup sugar, fresh unsweetened orange juice, and vanilla extract in a large bowl until smooth and well combined.

Pour the custard mixture through a fine sieve into the caramel-lined baking dish to remove any lumps and ensure a silky texture.

Place the baking dish into the water bath in the oven, ensuring the water reaches halfway up the sides of the dish. Bake for 35-40 minutes until the custard is set but still slightly jiggly in the center.

Remove the baking dish from the water bath and let cool to room temperature, approximately 1 hour.

Once cooled, refrigerate for at least 4 hours or overnight until thoroughly chilled.

To serve, run a thin knife around the edges of the baking dish and invert onto a serving plate, allowing the caramel sauce to flow over the custard.