Tangy Orange Caramels
The bitter taste of the caramel topping both contrasts with and complements the tang and texture of the smooth orange custard. Whether you squeeze the oranges yourself, or buy freshly-squeezed juice from a supermarket, really well-flavoured juice will make all the difference.
INGREDIENTS:
GRATED RIND OF I ORANGE
300 ML/ 10 FL OZ ORANGE JUICE
3 WHOLE EGGS
3 EGG YOLKS
CARAMEL:
115 G/4 ON CASTER SUGAR
1 TBSP WATER
DIRECTIONS:
Acid the orange rind to the orange juice and leave to soak. Set the oven to 180°C/350nI0Gas 4. Warm 4 ramekin dishes.
To make the caramel, in a small. heavy-based saucepan, gently heat the sugar in the water, swirling the pan, until the sugar has dissolved, then cook until golden brown. Immediately pour a quarter into each dish and swirl them around so that the caramel coats the sides and base. Place in a baking tin.
Gently heat the orange juice and orange rind until just below simmering point.
Meanwhile, whisk the whole eggs and egg yolks with the sugar until thick, then slowly pour in the orange juice, whisking constantly. Divide between the dishes, then pour boiling water around them. Cover the dishes with greaseproof paper and cook for about 25 minutes until lightly set.
Remove the dishes from the baking tin and leave until cold.
Unmould the puddings just before serving. "To do this, place a plate over each dish, hold the plate and dish firmly together, invert them and give a sharp shake. Carefully lift off the dish.
