Orange Creme Caramels Recipe

How to make it

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• Preheat oven to 180C.
• Lightly grease 6 ramekins with the melted butter.
• Peel 2 long strips of orange rind from 1 orange. Turn over the strips and scrape of all the biter pith with a small sharp knife. Reserve rind strips.
• Peel both oranges completely and remove all pith from the oranges' flesh. Slice the oranges and put into a heat proof bowl.
• Put sugar in a heavy based an and onto a medium heat for about 8-10 mins til the sugar turns a rich golden colour. Remove from the heat and pour into prepared ramekins, reserving some to pour over the orange slices.
• Stand ramekins for about 20 mins to set the caramel. Let orange cool, then cover with plastic wrap and refrigerate.
• Combine reserved rind, cream and milk in a heavy based pan over medium heat. When small bubbles form around the edge of the cream, remove from heat and stand 5 mins.
• Put eggs, yolks, extra sugar and vanilla in a mixing bowl and whisk until pale yellow. Remove rind from cream mixture ad slowly add cream mix to the egg mix, whisking constantly.
• Pour custard through a fine sieve into a large jug. Put a folded tea towel in the base of a deep baking dish and sit ramekins on the tea towel. Pour custard into the ramekins.
• Pour boiling water into baking dish, halfway up the side of the ramekins.
• Bake for 25-35 mins or until they pass the skewer test. Remove ramekins from baking dish and set aside to cool. Refrigerate overnight.
• Run a small, sharp knife around the edge of creme caramels, then turn out onto serving plates.
• Serve with the caramel-orange slices.