In a medium bowl, whisk together evaporated milk, milk and eggs until well-blended. Mix in honey, cocoa powder, orange peel and vanilla. Divide mixture evenly between 4 (3/4 to 1 cup capacity) oven-proof custard cups or ramekins. Place custard cups in a baking pan. Fill pan with boiling water to reach halfway up cups. Bake at 325°F 1 hour or until knife inserted in center comes out clean. Remove cups from baking pan and allow to cool. Cover and refrigerate custard cups until chilled, 4 hours or overnight. Before serving, sprinkle sugar evenly over tops of custards. Place cups under broiler; cook until sugar melts and caramelizes.

Nutrition: 333 Calories * 6.58 g Fat Total * 12.6 g Protein * 59 g Carbohydrates * .57 g Dietary Fiber * 122 mg Cholesterol * 171 mg Sodium * 17% Calories from Fat *