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Crack the toffee on top to discover the creamy orange custard underneath.
Preparation Time : 3
Cook Time : 35
Total Time : 38
Finely grated rind and juice of 1 orange
6 egg yolks
1 cup (220g) caster sugar
600ml thickened cream
Preheat the oven to 160°C. Place the orange rind, juice, egg yolks and 1/2 cup (110g) caster sugar in a food processor and process until combined. Place the thickened cream in a saucepan over medium heat and bring to just below boiling point. Stir the orange mixture into the heated cream, then divide the mixture among six 120ml ramekins. Place the ramekins in a large roasting pan, then pour in enough boiling water to come halfway up sides of the ramekins. Place in the oven and bake for 30 minutes until the mixtures have just set (they'll still have a slight wobble).
Remove the roasting pan from the oven and carefully remove the ramekins from the water. Cool for 20 minutes, then chill in the fridge for 2-3 hours until firm.
For the toffee topping, have ready a large bowl or sink filled with cold water. Place the remaining sugar and 1/2 cup (125ml) water in a pan over low heat, stirring to dissolve sugar. Increase heat to medium - do not stir. Cook for 3-4 minutes until a light caramel colour. Remove from heat, then plunge the base of the pan into cold water to stop cooking process. Pour a thin layer over the custards and leave to set.
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