Ingredients
½ cup caster sugar
¼ cup water
3 cups milk
2 teaspoons finely grated orange rind
1/3 cup sugar, extra
4 eggs
Sliced strawberries, to top
Method
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Preheat the oven to 160°C and lightly oil six ¾ cup capacity ramekins.
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Line a baking dish with a tea towel folded into four, and stand the ramekins on it.
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Combine the sugar and water in a small saucepan, and stir over low heat without boiling until the sugar has dissolved.
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Increase the heat to medium and bring to the boil. Cook, without stirring, for about 8 minutes, until dark golden brown.
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Pour into the base of each ramekin (be careful as the caramel is very hot). Leave to cool and set.
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Place the milk and orange rind into a saucepan, and heat until almost boiling.
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Stand for 5 minutes, then strain into a jug. Pour into the ramekins. Place into the oven, and pour enough boiling water into the baking dish to come half way up the sides of the ramekins.
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Bake for 35 minutes, until set. It will still have a slight wobble.
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Cool, then remove the ramekins from the dish and chill for 8 hours, or overnight.
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To serve, run a knife around the custard, and invert onto a plate. Serve with sliced strawberries.