Chinese Five Spice & Burnt Blood Orange Madeleines

First, preheat your oven to 375.
Beat together the eggs, egg yolk, and sugar in your stand mixer.
Zest your orange, and use a kitchen torch to lightly burn the zest. This stuff tends to spark up quick, so give it light, one to two-second bursts of heat. When you see embers, blow them out, and repeat. Basically as long as you don't have a smoldering pile of garbage on your hands, you're doing ok.
Mix in the vanilla, burnt orange peel, and orange juice.
Whisk together the salt, flour, and five spice in a small bowl, then mix it into the rest of the batter just until blended together. Don't over-mix this stuff, people: air bubbles are bad news here.
Put the mixer on low, and slowly pour in the melted butter until it's all mixed in.
Spoon the batter into a madeleine pan (yes, you need one of those...obviously) that you've sprayed with non-stick. It's a little tough to get it in there evenly, but if you use a spatula you should be ok. Just try and spread the batter as flatly as possible, or else you'll have weird, misshapen seashell cakes instead of slightly more normal-looking seashell cakes.
Stick them in the oven for about 16 minutes until they get nice and golden brown. Let them cool for 5, then take them out of the pan.
Once they're cooled completely, all you have to do is dust them with some powdered sugar and you're set.