Orange caramel custard recipe
 Recapture the bygone flavour of this popular French dessert orange crème caramel. Equipment and preparation: You’ll need four large dariole moulds or ramekins. 4 large oranges, zest only75g/2½oz caster sugar500ml/17fl oz full-fat milk 120g/4oz granulated sugar3 free-range eggs4 free-range egg yolks 4 large oranges, zest only 75g/2½oz caster sugar 500ml/17fl oz full-fat milk 120g/4oz granulated sugar 3 free-range eggs 4 free-range egg yolks Method Blend the zest and caster sugar to a fine powder in a food processor. Put the orange zest and caster sugar mixture into a saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover with a lid and leave to infuse for at least one hour. Put the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel. Pour the caramel into the base of the four dariole moulds and set aside to cool.Preheat the oven to 150C/300F/Gas 2.Put the eggs and yolks into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth.Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot (not boiling) water, so that it rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they should gently wobble. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes. Blend the zest and caster sugar to a fine powder in a food processor. Blend the zest and caster sugar to a fine powder in a food processor. Put the orange zest and caster sugar mixture into a saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover with a lid and leave to infuse for at least one hour. Put the orange zest and caster sugar mixture into a saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover with a lid and leave to infuse for at least one hour. Put the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel. Put the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel. Pour the caramel into the base of the four dariole moulds and set aside to cool. Pour the caramel into the base of the four dariole moulds and set aside to cool. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Put the eggs and yolks into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth. Put the eggs and yolks into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth. Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot (not boiling) water, so that it rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they should gently wobble. Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot (not boiling) water, so that it rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they should gently wobble. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes.