Heat oven to 325°F. In 10-inch nonstick skillet, heat 1/2 cup of the sugar over medium heat 7 to 10 minutes, stirring frequently, until sugar has melted and turned a light caramel color. Immediately pour mixture into 8-inch round cake pan (CAUTION: mixture will be very hot); rotate to coat bottom of pan. Place on cooling rack.
In large bowl, mix milk, egg product, remaining 1/2 cup sugar, salt, vanilla and orange peel until well blended. Pour custard mixture into sugar-coated pan; place in 13x9-inch pan. Pour very hot water into outside pan to within 1/2 inch of top of round cake pan.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove custard pan from pan of water. Cover; refrigerate 3 hours or overnight until thoroughly chilled. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Garnish with berries.
