Orange Crème Caramel

Method

1. Preheat the oven to 160⁰C. Place the sugar and orange juice in a small saucepan and boil over high heat for approximately 10 minutes, stirring occasionally until the sugar has dissolved and the liquid is thick and golden in colour. Ensure that the syrup does not boil over.

2. Remove from the heat and divide between 6 individual 150ml crème caramel moulds or pour into the base of one large 800ml mould.

3. Place the milk (or for a creamier custard, equal quantities of milk and cream) in a saucepan with the orange rind. Cook over low heat and bring to just below boiling point.

4. Beat the eggs and the sugar in a bowl or jug. A jug is best for pouring the custard into the moulds later. While still beating, gradually add the hot milk to the egg mixture.

5. Pour the custard carefully on to the caramel in the moulds and sit the moulds in a roasting tin, which is half full of hot (but not boiling) water. The water should be roughly at a level with the middle of the moulds.

6. Place the roasting tin containing the filled moulds in the preheated oven for approximately 1 hour if using a large mould, or for 45 minutes if using individual moulds. To make sure the custard has set, insert a knife into it and if it comes out clean, the custard is ready.

7. Allow to cool. For best results, refrigerate for at least 24 hours before serving, giving the caramel at the bottom of the moulds time to dissolve slightly, thereby producing more syrup.

8. To serve, carefully loosen the custard from the mould with a knife and turn out.