- 200 ml milk
- 100 ml pouring cream
- of 1 orange, Thinly peeled rind
- 50 ml orange juice
- 20 ml Cointreau
- 3 eggs
- 2 egg yolks
- 80 gm caster sugar
- ¼ tsp ground cardamom
- 150 ml strained orange juice
- 180 gm caster sugar
- 1For orange caramel, simmer orange juice in a saucepan over medium-high heat until reduced by half (3-4 minutes), add sugar and stir until dissolved, brushing down sides of pan with a wet pastry brush to remove sugar crystals. Bring to the boil and cook without stirring until dark caramel (2-3 minutes). Pour into an 18cm-diameter cake tin, quickly swirl tin so caramel coats base and sides, and stand until set.
- 2Preheat oven to 160C. Bring milk, cream, orange rind and orange juice to the simmer in a saucepan over medium heat, remove from heat, add Cointreau and stand to infuse (20 minutes).
- 3Whisk eggs, yolks, sugar and cardamom in a bowl, add milk mixture, whisk to combine, strain into a jug, then pour into caramel-lined tin. Place tin in a roasting pan lined with a tea towel, pour in enough boiling water to come halfway up sides of tin, cover with foil and bake until custard is set but has a slight wobble in the centre (50 minutes-1 hour). Remove from water bath, cool to room temperature, then refrigerate until completely chilled (4 hours).
- 4Run a knife around sides of tin and place a serving plate on top. Invert tin and plate, remove tin and serve.
This recipe is from the July 2012 issue of .