CITRUS FLAVOURED CRÈME CARAMEL

½ cup white sugar
2T (30ml) water
2 cups milk
½ cup cream
2t (10ml) grated orange rind and 2 lemon leaves
6 eggs or, for a creamier result, 4 eggs and 2 egg yolks
½ cup castor sugar
Few drops vanilla essence
Pinch salt

Heat the sugar in a dry saucepan until the sugar dissolves and turns to a golden caramel syrup. Remove from heat and add the water – take care as this mixture will bubble up with the addition of a cold liquid. Return to the heat and swivel the pot to soften the caramel. NEVER use a spoon to mix, swivel instead. Pour the caramel syrup into 6-8 individual ovenproof ramekins or old tea cups. Tilt the caramel gently to coat the base and the sides evenly. Place the ramekins in a shallow baking pan or roasting tin.

Heat the milk and cream with the orange rind and lemon leaves to just below boiling point. Allow to infuse for 20 minutes off the heat. Pre-heat oven to 140C (275F). Lightly beat the remaining ingredients in a mixing bowl and gradually stir in the hot milk until well blended. Strain into a jug and pour into the prepared ramekins. Fill the baking tin to about half way up the ramekins with boiling water, ensuring that it is below the top edges of the ramekins. Cover the pan completely with wet greaseproof paper NOT wax paper. Place in pre-heated oven and bake for 35 minutes, or until the custard has just set but is still ‘shaky’. Allow to cool at room temperature and refrigerate – overnight is best.

VARIATION: If you wish to make a large crème caramel, prepare as described above and pour into a 20cm x 5cm cake tin. Bake and allow to cool in the water bath and continue as described.