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Blood orange and rosemary crème caramel

Maria Elia from Great Food Live
Maria Elia's luxuriously creamy dessert is flavoured with refreshing aromatic orange zest and rosemary and served with a crisp rosemary and lemon biscuit

Blood orange and rosemary crème caramel

Method

1. Preheat the oven to 150C/gas 2.

2. For the caramel: place the sugar and water in a small pan and heat over a low-medium heat until melted. Increase the heat and cook until the sugar turns dark amber. Pour the caramel into 6 ramekins and leave to cool.

3. For the custard: heat the cream, rosemary, orange rind and vanilla until simmering. Remove from the heat and leave to infuse for about 30 minutes.

4. Strain the cream into a pan and heat gently until warm.

5. Whisk the sugar, eggs and yolks together.

6. Gently whisk a little cream into the eggs, then whisk in the remaining cream. Skim the surface to remove any air bubbles.

7. Fill each ramekin with custard and place in a baking tin lined with a tea towel. Pour in enough boiling water to come two-thirds of the way up the sides of the dishes.

8. Cook for about 1 hour or until almost set. Remove from the oven and leave the crème caramels to cool in the water. Chill for at least an hour before serving. Overnight is best.

9. For the rosemary tuile: preheat the oven to 220C/gas 7.

10. Mix the flour and icing sugar together.

11. Beat the egg white lightly for a few seconds, and then add the melted butter, rosemary, lemon zest and flour mixture. Mix to a smooth paste. Chill the mixture for at least 30 minutes.

12. Spread the mixture out on a non-stick baking mat or baking tray lined with non-stick baking parchment. Cook for about 8 minutes or until beginning to brown at the edges. Cool then break into shards.

13. To serve: turn out the crème caramels and serve with a sprig of rosemary and rosemary tuile 'daggers'.

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Serves: 6

Prep: 25 min, plus infusing and chilling
Cook: 1 hr 25 min

Ingredients

For the caramel

125g caster sugar
75ml water

For the custard

550ml double cream
2 sprigs Rosemary
2 blood oranges, finely pared rind only, (peeled with potato peeler and white pith removed)
1 vanilla pod, split, seeds removed
225g caster sugar
2 egg yolks
2 whole Eggs