Orange Crème Caramel

Ingredients

Caramel

8.8 oz sugar

1.8 oz water

Custard

6 eggs

4 egg yolks

6.3 oz caster sugar

1 orange – zested

35 fl oz liter milk

Orange, blueberry, Grand Mainer salad

2 oranges – segmented over a bowl to catch juice

1 punnet fresh blueberries

0.5 oz 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 molds 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 284°F until set, approx. 45 minutes.

Allow to cool (overnight preferably, to maximize caramel sauce)

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

Garnish with salad.