Ingredients
Serves 6
½ cup caster sugar
¼ cup water
3 cups milk
2 teaspoons finely grated orange rind
1/3 cup sugar, extra
4 McLean's Run Open Range eggs
Sliced strawberries, to top
Method
Preheat the oven to 160°C and lightly oil six ¾ cup capacity ramekins. Line a baking
dish with a tea towel folded into four, and stand the ramekins on it.
Combine the sugar and water in a small saucepan, and stir over low heat without
boiling until the sugar has dissolved. Increase the heat to medium and bring to the
boil. Cook, without stirring, for about 8 minutes, until dark golden brown. Pour into
the base of each ramekin (be careful as the caramel is very hot). Leave to cool and
set.
Place the milk and orange rind into a saucepan, and heat until almost boiling. Whisk
the eggs and extra sugar together in a bowl, and slowly add the hot milk, whisking
constantly. Stand for 5 minutes, then strain into a jug.
Pour into the ramekins. Place into the oven, and pour enough boiling water into the
baking dish to come half way up the sides of the ramekins. Bake for 35 minutes, until
set. It will still have a slight wobble. Cool, then remove the ramekins from the dish
and chill for 8 hours, or overnight.
To serve, run a knife around the custard, and invert onto a plate. Serve with sliced strawberries.
Recipe and photo courtesy of McLean's Run, Australian open range egg farmers since 1959. For more information, go to http://www.mcleansrun.com.au/eggs/
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