Easy, Healthy Desserts - Orange Creme Caramels

Orange Creme Caramels(Serves:6):
940 Kilojoules/225 Calories per serve - medium carbohydrate; low fat; low fibre;
To scald milk, rinse a small, heavy-based saucepan with cold water, add milk and bring almost to the boil over a low heat, stirring occasionally.Scalding helps prevent curdling during cooking.
Caramel:
1/2 cup sugar; 1/2 cup water;
Orange Custard:
1/2 cup skim milk powder(sifted); 3 tbsp castor sugar; 4 eggs(lightly beaten; 1 tsp vanilla essence; 2 cups skim milk(scalded); 1 tbsp grated orange rind;
Method:
1.To make Caramel, place sugar and water in a heavy-based saucepan over a low heat and cook, stirring constantly, until sugar dissolves.Bring to the boil and boil, without stirring, until the mixture turns a light golden colour.Divide mixture between six lightly greased 1/2 cup capacity ramekins.
2.To make custard, place milk powder, sugar, eggs and vanilla essence in a bowl and beat until sugar dissolves.Whisk in milk and orange rind, then pour into ramekins.
3.Place ramekins in a baking dish with enough boiling water to come halfway up the sides of ramekins and bake at 180 degree C for 20 minutes or until a knife inserted into the centre comes out clean.
4.Remove ramekins from baking dish and set aside to cool.Chill.
Serving Suggestion:Invert chilled desserts onto serving plates and accompany with canned or stewed apricots.