The recipe for this extremely rich and delicious orange-flavoured Caramel Cream was given to me by an Australian friend, Margaret Beard.
7 or 8 ramekins or soufflé dishes 4 fl ozs (½ cup) capacity
First make the caramel. Put the sugar and water into a heavy-bottomed saucepan and stir over a gentle heat until the sugar is dissolved. Bring to the boil, remove the spoon and cook until the syrup turns to a caramel. Do not stir and do not shake the pan. If sugar crystals form around the sides of the pan, brush them down with cold water. When the caramel is chestnut-brown colour it is ready for lining moulds and it must be used immediately or it will become hard and cold. Coat the bottom of the soufflé dishes with the hot caramel and keep aside. Heat the cream to scalding point.
Grate the zest from 2 oranges on the finest part of a grater. Whisk the yolks in a bowl and add the castor sugar and zest. Whisk in the orange juice and Grand Marnier. Gradually pour in the hot cream, whisking constantly. Pour this custard mixture into the moulds. Place the ramekins in a bain-marie of simmering water. The water must only be hot, not boiling. A folded tea-towel under the ramekins in the water will help to keep the temperature down. Cover with a paper lid and bake for 1½–2 hours in a low
Test the custards by putting a skewer into the centre; it will come out clean when the custards are fully cooked. Cool and chill. Unmould and garnish with orange segments and mint leaves. Serve with softly whipped cream.
© 1990 Darina Allen. All rights reserved.