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Method :
Use a vegetable peeler to pare off a strip of orange rind from round the
centre of the orange, then cut it into fine julienne strips. Finely grate
the remaining orange rind. Place in a bowl and pour over some boiling
water, then leave to soak. Place 100 g/4 oz/0.5 cup of the sugar in a
saucepan with the water and stir over a gentle heat until the sugar has
dissolved. Raise the heat and boil without stirring for about 5 minutes
until the syrup turns golden. While it is boiling, drain the orange rind,
pat dry on kitchen paper (paper towels) and divide between four ramekin
dishes (custard cups). Once the caramel is ready, pour it into the dishes
and set aside.
To make the custard, put the milk, grated orange rind, cinnamon and cloves
in a saucepan and bring almost to the boil. Remove from the heat, cover
and leave to stand for 20 minutes. Strain and discard the spices and
orange rind. Beat the eggs, egg yolk, vanilla and remaining sugar until
blended but not too frothy, then whisk in the warm milk. Divide between
the ramekin dishes. Stand them in a large baking tin (pan) and add enough
boiling water to come half-way up the side of the dishes. Bake in a
preheated oven at 160°C/325°F/gas mark 3 for about 50 minutes until the
custards are just set around the edges. Leave to cool in the water for 1
hour, then loosen round the edges with a knife and turn out on to serving
plates. |