Pour the milk and cream into a medium saucepan and add the bay leaves.
Use a vegetable peeler to remove the zest from the orange and add the zest to the pot of milk.
Place the pot of milk over medium-low heat and bring the milk mixture to a simmer. Remove the milk from the heat and let the mixture steep for 30 minutes. Strain the milk through a fine mesh sieve and discard the bay leaves and orange zest.
In another bowl, whisk together the eggs, egg yolks, sugar and vanilla. Then slowly, in a thin stream, whisk in the milk mixture into the eggs until everything is well combined.
Place ten ramekins in a large baking dish and ladle the custard equally into each ramekin.
Transfer the baking dish to the middle rack of the oven. Carefully, pour hot water around the ramekins, into the baking tray until the water comes half way up the side of the ramekins.
Cook for 35-45 minutes or until the custards are firm but still slightly wobbly in the center. Remove from the oven and remove the ramekins from the baking dish. Set aside to cool. Cover and place in the fridge until ready to brûlée. You can store them in the fridge for up to 48 hours before the next step.
Scatter about a heaping tsp of sugar over each custard and use the back of a spoon to even it out. Use a blow torch to caramelize the sugar.