https://westgold.com/
Recipe
Difficulty
Easy
Prep time
60 minutes
Cook time
45 minutes
Serves
8
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.
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