In a large saucepan combine milk, orange and lemon rind, cinnamon sticks and star anise.  
Over medium heat, cook until bubbles begin to form on edges. 
Reduce heat and simmer for 5 minutes. 
Strain and set aside.							
In a large bowl whisk together eggs, sweetened condensed milk & oranges.
Gradually add spiced milk mixture, whisking well to prevent eggs from cooking. 								
Add extracts and mix well. 
Pour custard mixture into 6 ramekins.  
Place ramekins in a shallow baking dish and pour heated water around ramekins to create a hot water bath. 					
Bake at 350 for 15 minutes or until center feels firm, but still jiggles.
In a bowl, combine cracker crumbs, cinnamon and melted butter. 
Add squeeze dried pineapple and toss to combine.