A twist on a classic with a hint of rosewater in the custard and the deep flavours of burnt caramel and orange, which cut the richness of the custard.
- 500 ml (2 cups) milk
- 250 ml (1 cup) double cream
- 1 orange, rind removed with a peeler
- 3 eggs
- 2 egg yolks
- 1 tbsp rosewater
- 110 gm (½ cup) white sugar
- 125 ml (½ cup) freshly squeezed orange juice
- 1Preheat oven to 170C. Combine milk, cream and orange rind in a saucepan and stir over low heat until just beginning to boil.
- 2Meanwhile, whisk eggs and yolks in a bowl to combine, add rosewater and half the sugar, then pour milk mixture over egg mixture and whisk to combine. Strain through a fine sieve into a jug and divide among four 250ml-capacity ovenproof dishes. Place dishes in a large roasting pan and fill pan with enough boiling water to come halfway up sides of dishes. Bake until custard is just set but still wobbles slightly in centre (30-35 minutes), remove from pan, cool completely.
- 3Scatter remaining sugar evenly over base of a small saucepan and stir occasionally over medium heat until sugar dissolves (1-2 minutes), then cook until dark caramel (7-8 minutes). Remove from heat, add orange juice (be careful, mixture will spit), stir to combine, then set aside to cool.
- 4Remove pith from orange with a sharp knife and thinly slice flesh crossways. Place an orange slice on top of each custard, spoon over caramel sauce and serve.