Orange-Kissed Baked Caramel Custard
To make the custard dairy-free replace the milk and cream with coconut milk. To make the optional orange powder: Peel 5-6 oranges (If not organic soak oranges in warm water with ¼ cup white vinegar for 20 minutes, rinse and dry). Thinly peel the zest into long strips, avoiding the bitter pith. Scatter over a baking tray and place in the oven. Set the oven to 50 degrees Celsius fan bake (or as low as the oven will go) and wedge the handle of a tablespoon in the door to keep it slightly ajar to circulate the heat. Once the zest is crispy dry, about 3-4 hours, blend into a powder using a spice/coffee grinder. Store in a jar in the pantry. Add 1-2 teaspoons to cakes and cookies, or combine with salt and chopped rosemary to rub on chicken or lamb before roasting. Use the remaining whole oranges to make marinated orange slices (see below).
Ingredients
- 1/3 cup muscovado or brown sugar
- 1 tablespoon water
- 1½ cups milk
- ½ cup cream
- 4 eggs
- 1 tablespoon sugar or honey
- ½ teaspoon vanilla powder
- 2 teaspoons orange powder optional - see headnote
Instructions
- Preheat oven to 160 degrees Celsius. Lightly grease a round 25cm baking dish and sit inside a larger roasting tray to create a bain marie.
- Place the sugar and water into a small saucepan and stir over a low heat for 2-3 minutes until a golden caramel. Drizzle evenly into the base of the baking dish.
- Heat the milk and cream in a saucepan until small bubbles form on the surface. In a bowl whisk together the eggs, sugar, vanilla and orange powder. Add the milk and ream mixture while whisking constantly. Pour this over the caramel. Fill the roasting tray with boiling water to come halfway up the side of the custard dish. Bake for 35-40 minutes until the caramel is puffy and wobbly. Don't overcook, the custard will set as it cools. Serve warm or cold with orange slices.
Notes
MARINATED ORANGE SLICES
- 4 oranges
- 1 tablespoon sugar or honey
- ½ teaspoon vanilla extract