Mix 1/4 cup sugar with water in heavy small saucepan. Cook over medium-low heat until sugar dissolves, stirring frequently. Increase heat and cover and boil without stirring until sugar turns deep golden brown. Immediately pour caramel into six 6-ounce custard cups.
Whisk eggs, orange juice concentrate and remaining 1/4 cup sugar in large bowl. Gradually whisk in both milks and extracts. Divide custard among prepared cups. Place cups in large baking pan and add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 1 hour 20 minutes. Remove cups from water and refrigerate. Invert cups when ready to serve.
