Orange Caramel Custard

1. 1

   Preheat oven to 325u00b0F. Line an ovenproof dish with a folded tea towel.

2. 2

   In a medium saucepan, combine 1 1/4 cups sugar with 1/4 cup of water. Stir over a low heat, without boiling, until sugar has dissolved. Increase the heat slightly and bring to a boil. Simmer, without stirring, for 5-7 mins, until mixture is a golden caramel color.

3. 3

   Pour into a 8 inch round cake pan, swirling the pan so the caramel comes 1/2 inch up the sides. Place in towel-lined dish. Allow to cool completely.

4. 4

   In a medium saucepan, combine cream, milk, orange zest and remaining sugar. Stir over a low heat until sugar has dissolved. Bring to a boil. Remove from heat and cool in the pan for 5 mins.

5. 5

   In a medium bowl, whisk eggs and egg yolks together. Beat in cream mixture. Strain custard over caramel. Remove tea towel and pour enough hot water into dish to come halfway up the sides of the cake tin.

6. 6

   Bake for 35-40 mins, until set. Remove pan from water bath and allow to cool completely. Chill overnight. Turn on to a serving plate and arrange orange slices on top. Cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.