Orange custards

Method

1. Preheat the oven to 160ºC/gas 3.

2. Simmer the orange rind in water for 2 minutes, then drain.

3. In a food processor blend together the rind, brandy, orange juice, sugar and egg yolks.

4. Heat the cream in a saucepan, bringing to the boil.
Stir the cream into the orange juice mixture. Taste the mixture and add more orange juice or sugar if required.

5. Pour the orange mixture into 8 or 10 small ramekins. Place the ramekins in a baking tray and pour hot water around into the tray around the ramekins.

6. Bake the orange custards for 30 minutes or so, until just set.

7. Serve the custards warm or lightly chilled, each decorated with a piece of candied orange peel.

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Ingredients

zest of half a Seville orange, pared off in wide strips
1 tbsp brandy or Grand Marnier
115g granulated sugar
6 large egg yolks
600ml whipping cream
candied orange peel, for decoration

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