Orange Crème Caramel

Ingredients

Caramel

250g sugar

50g water

Custard

6 eggs

4 egg yolks

180g caster sugar

1 orange – zested

1 litre milk

Orange, blueberry, Grand Mainer salad

2 oranges – segmented over a bowl to catch juice

1 punnet fresh blueberries

15g Grand Mainer

Method

Caramel

Form an amber caramel with sugar and water in a thick based pan.

Place pan in ice water to stop cooking process and evenly divide into 8 ramakins or metal dariole moulds and allow to harden.

Orange, blueberry, Grand Mainer salad

Mix all together.

Custard

Warm the milk with the orange zest, set aside to infuse for 30 minutes.

Lightly whisk eggs, yolks and sugar to dissolve sugar – mix in the milk and strain through a chinois.

Ladle into ramekins, place in water bath and bake at 140°C until set, approx. 45 minutes.

Allow to cool (overnight preferably, to maximise caramel sauce).

Run a knife around to edge of the mould to release custard and turn out onto plate.

Garnish with salad.