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1
Make the caramel layer: Have ready 6 four-ounce ramekins.
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2
Put sugar and 1/2 cup water in a wide saucepan over medium-high heat.
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3
Let mixture simmer without stirring until water has evaporated and sugar begins to brown, about 5 minutes.
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4
Shake pan and continue cooking until sugar is quite brown and beginning to burn.
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5
Off heat, carefully add 2 tablespoons blood orange juice.
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6
Stir with long-handled spoon to incorporate, then pour or spoon some of the caramel into bottom of each ramekin, dividing evenly.
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7
Caramel should set.
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8
(This can be done several hours ahead.)
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9
Make the custard: Warm the half-and-half over medium heat in a saucepan until hot but not boiling.
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10
Add lemon peel, orange peel, coriander seeds, cardamom pods and fennel seeds.
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11
Add sugar and vanilla extract and stir to dissolve.
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12
Turn off heat and let mixture steep for at least 15 minutes.
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13
Whisk in blood orange juice.
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14
Beat eggs in a mixing bowl.
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15
Temper the eggs by slowly whisking 1 cup of warm half-and-half mixture into the mixing bowl.
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16
Pour contents of mixing bowl back into the saucepan and combine with remaining half-and-half.
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17
Strain into a wide-mouth pitcher with spout.
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18
Heat oven to 350 degrees.
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19
Pour strained custard mixture into prepared ramekins, filling each to the top.
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20
Place ramekins in a roasting pan in a single layer and add hot water to the pan to reach halfway up sides of ramekins.
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21
Cover pan with foil and bake until custards have set, 30 to 45 minutes.
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22
To test custards, insert a paring knife.
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23
It should come out clean, and custard should not be wiggly.
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24
Remove from pan and cool to room temperature.
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25
Refrigerate ramekins, covered with plastic wrap, for at least 2 hours or overnight.
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26
Make the blood orange caramel sauce (if desired): Simmer sugar and 1/2 cup water in a wide saucepan over medium heat.
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27
When water has evaporated and sugar begins to brown, swirl pan until caramel is very dark, almost burned.
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28
Off heat, carefully add 1/2 cup blood orange juice and stir well to dissolve caramel.
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29
Pour sauce into a serving pitcher.
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30
Cover and leave at room temperature until you are ready to serve (or chill if you are leaving it overnight).
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31
Remove ramekins from refrigerator 15 minutes before serving.
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32
To serve, run a small knife around the inside edge of each ramekin to loosen custard.
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33
Invert ramekin over a shallow soup bowl or dessert plate.
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34
Carefully remove ramekin to reveal a custard topped with a caramel layer.
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35
Serve with blood orange caramel sauce, if desired.
