Preheat the oven to 285 degrees F.
In a saucepan, bring the cream to a boil with the vanilla bean, vanilla essence and orange zest.
Whisk the egg yolks together with the granulated sugar in a large mixing bowl. Gradually add the hot cream. Set aside to cool and let the vanilla infuse.
Strain the custard, then divide among 4 small ramekins.
Place the ramekins in a bain marie and transfer to the oven for about 1 1/2 hours, or until the custard is just set -- it will finish setting as it cools.
Dust the custards with superfine sugar, and then place under the broiler until the sugar is melted and golden.