1/2 cup fine caster sugar
1/4 cup water at room temperature
3 cups milk
2 tsp finely grated orange rind
1/3 cup sugar, extra
orange slices to top (can caramelize for extra sauce if you want)
Preheat the oven to 160°C and lightly oil six 3/4 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
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 the milk mixture has set. It will still have a slight wobble. Cool, then remove the ramekins from the dish and chill for eight hours, or overnight.
To serve, run a knife around the custard, and invert onto a plate. Serve with sliced oranges.
Photo Credits: Mark Roper