- 500ml double cream (or 250 ml milk and 250 ml cream if you prefer)
- Peel of 1 orange with the pith removed
- Juice of 1 orange
- 1 vanilla pod
- 6 egg yolks
- 4 Tbsp castor sugar
- crème fraîche for serving
- Preheat the oven to 160C
- Cut the vanilla pod in half lengthways and scrape out the seeds.
- Combine the cream, orange peel, vanilla pod and seeds in a saucepan.
- Heat to just below boiling point then remove from the heat and allow to cool slightly and infuse for 10 minutes before discarding the empty vanilla pod and the orange peel.
- In the meantime, whisk the egg yolks with half the sugar (2 Tbsp)
- Add to the infused cream and stir well. Return the pot to the stove and heat gently, stirring constantly. Add the orange juice a little at a time. Keep tasting until you are happy with the desired subtle orangey flavour.
- Then pour the mixture into four small ramekins (or four pretty espresso coffee cups) Place the ramekins or cups into a deep roasting tin. Fill the tin with water to come about halfway up the sides of the ramekins. (Bain- Marie) Cover the tin lightly with foil and bake in the oven for 40 minutes or until the custard is set
- Take out of the oven, remove the foil and allow to cool before placing in the fridge for about 2 hours.
- To make the burnt top, sprinkle the remaining 2 Tbsp castor sugar over each pudding and flash under a very hot grill. Or caramelise with a chef’s blow-torch. Be careful as it can burn very easily.
- Remove from the oven and allow to cool.
- The topping should be crisp and hard with a soft creamy interior.
- Serve with a dash of cream or crème fraîche to serve.
Tip: Keep egg whites and use for Pavlova or meringues.