Preheat the oven to 130 C.
Put ramekins in a deep baking tray (At least 5 cms deep)
Add cream into a saucepan
Slit the vanilla pod vertically with the tip of a knife, scrape out the seeds and add them to the cream along with the pod as well.
Stir the mixture over low heat until it almost comes to a boil, add orange blossom. Set aside for 15 minutes.
Mix egg yolk and sugar in a mixing bowl until slightly pale.
Pour the cream mixture into the egg yolk mixture slowly, whisking continuously.
Sieve the mixture, discard any pale foam that sits on the mixture after its been sieved.
Transfer the mixture into the ramekins
Pour hot water into a baking tray, enough to cover about 1.5 cms of the ramekins.
Bake for 35 minutes, until the mixture is softly set.
Preheat the oven to 80 degree C
Dry in the oven for 2 hours the zest of one orange.
Once dried, coarsely blend the sugar with the zest.
Sprinkle the orange sugar over the cream mixture and brulee till golden brown.