Orange Caramel Custard
CD DP 70mins
4 Cold Vegetarian Fruit
Alcohol Dessert Pudding Gluten Wheat Free
tbsp Grand Marnier
of 1 Orange
Preheat the oven to 150C, 300F, Gas mark 2.
Make the caramel by placing the sugar in a small saucepan together with the water. Allow the sugar to dissolve over a
low heat then bring to the boil. Continue to boil rapidly until it turns
a medium golden brown colour then remove from the heat immediately.
3.Pour the caramel
into the base of an ovenproof dish, swirling
around the bottom and slightly up the sides.
Place the dish into a large roasting tin and pour in cold water until it reaches
half way up the side of the dish.
In a saucepan, heat the milk to hot but not boiling.
In a large mixing bowl, whisk together the eggs, sugar,
cornflour and Grand Marnier. Pour the hot milk onto
the egg mixture then stir in the orange zest and pour it into the dish
containing the caramel.
Place the dish in a baking tin filled with 5cm/2inches of hot water then carefully place the water bath into the oven and cook for 1 hour. Allow to cool
before refrigerating. Chill until cold.
To serve - invert the crème caramel onto a large plate.
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