By infusing orange peel into the cream the flavour subtly carries through, making this a light and refreshing indulgent dessert, especially when adding port.
Ingredients (makes 4)
Peel of 2 large oranges, cut into long strips.
8fl oz/500ml whole milk
8fl oz/500g double cream
1 cinnamon stick
1/2lb/250g caster sugar
1fl oz/30ml water
3 whole eggs plus 3 egg yolks
1 teaspoon vanilla extract
2 tablespoons port wine
Add the cream, milk, orange zest and cinnamon stick to a pan and warm gently on a medium heat. You just want to heat this until small bubbles appear at the side of the pan. Once done, remove from the heat and leave to infuse for an hour.
In a small heavy based saucepan over a low heat add half the sugar and water, stirring until the sugar dissolves.
Increase the heat until the sugar and water mixture starts to boil, then leave, not stirring for around 5 to 6 minutes until the caramel starts to form and the mixture turns golden brown. Be careful not to let the mixture go too dark and burn.
As soon as the caramel is ready, pour quickly into 4 4fl oz/ 125ml ramekin dishes. Swirl the caramel around to coat the bottom and sides of the dishes. Place the ramekins in a deep sided baking tray and preheat the oven to 325°F/165°C.
Strain the infused cream into a saucepan and gently heat until tiny bubbles appear.
In a large bowl, whisk together the whole eggs and egg yolks with the remaining sugar until frothy. Slowly add the warmed cream infusion to the bowl, whisking as you go. Stir in the vanilla and port.
Divide the mixture evenly between the ramekin dishes. Add boiling water to the baking dish, ensuring the water comes halfway up the side of the ramekin dishes.
Cover the baking dish with foil and cook in the centre of the oven for 40-45 minutes until the custard has set. Check with a skewer, enduring it comes out clean. Remove from the oven then carefully remove the ramekins from the baking dish. Leave to cool then place in the fridge.
Ten minutes before serving, remove from the fridge. Run a knife around the edge of the ramekin, loosening the custard then invert onto a serving dish.
