Instructions: To make caramel: Set out two 1 1/2-quart ovenproof bowls. Melt sugar in water over medium-high heat in heavy skillet, stirring constantly as it caramelizes.

Pour half the caramel into each bowl, tipping to spread the caramel around the bottom and sides.

To make cake: Preheat oven to 325 degrees. Mix cream cheese and sugar together. Add eggs, yolks and cream; mix, scraping sides of bowl often. Blend in orange peel and vanilla. Pour half into each of the caramel-lined bowls. Place bowls in baking pans and add hot water to a depth halfway up the bowls. Bake 1 1/2 hours. Turn off oven and leave bowls in oven another hour.

Cool slightly. Refrigerate. When ready to serve, take a knife and go around the edge of each bowl to release the cake, then invert the cakes onto plates.

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