Preheat the oven to 170°C (thermostat 5-6).
In a saucepan, bring the milk and cream to a boil with zest from 2 oranges, the cinnamon stick, and the vanilla pod split lengthwise and scraped.
Vigorously whisk the whole eggs, 2 yolks, and 150 g sugar. Stir in the Pousse-Rapière. Once the milk-cream mixture boils, strain it and gradually pour over the egg mixture, whisking constantly.
Butter 6 shallow round porcelain ramekins. Fill with the custard and bake in a bain-marie for 45 minutes.
Meanwhile, peel the oranges, supreme them, and remove membranes.
Remove creams from oven, cool, then chill for 2 hours.
To serve, preheat broiler. Top creams with orange supremes, sprinkle with remaining sugar, and broil 2 minutes until caramelized.
Serve immediately. Note: Remove vanilla pod before filling ramekins.
